Name: Amici's Pizzeria & Italians Spaghetti Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 12 oz thick spaghetti (dried); 6 cups water; 1 tbs kosher salt; 1 tsp olive oil; 24 oz jarred marinara sauce; 1 tbs olive oil; 2 cloves garlic; 1 tsp dried oregano; 1 tsp red pepper flakes; 0.5 tsp black pepper; 0.5 tsp salt; 2 each Italian sausage links (mild or spicy); 2 each beef meatballs (pre-cooked or raw); 1 tbs olive oil; 6 each fresh basil leaves; 0.25 cups grated Parmesan cheese

Method

Pasta & Water

Boil water

Bring 6 cups of water to a rolling boil in a large pot over high heat. Add 1 tablespoon kosher salt and 1 teaspoon olive oil to the boiling water.

Cook spaghetti

Add 12 oz thick spaghetti to the boiling water. Stir immediately to prevent sticking. Cook uncovered, stirring occasionally, for 10–12 minutes or until al dente (tender but still with a slight bite). Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.

Protein (choose one or two)

Prepare sausage

If using sausages: heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 sausage links and cook 10–12 minutes, turning occasionally, until browned and cooked through (internal temperature 160°F/71°C for pork). Remove from skillet, let rest 3 minutes, then slice diagonally into 1/2-inch pieces.

Prepare meatballs

If using pre-cooked meatballs: heat 1 tablespoon olive oil in a skillet over medium heat and brown meatballs 3–4 minutes to warm through. If using raw meatballs: brown on all sides in the oiled skillet over medium heat 6–8 minutes, then add 1/3 cup water, cover, and simmer 8–10 minutes until cooked through (internal temperature 160°F/71°C). Remove and keep warm.

Sauce

Sauté garlic

In the same skillet used for the protein, reduce heat to medium-low and add 1 tablespoon olive oil. Add 2 smashed/finely minced garlic cloves and sauté 30–45 seconds until fragrant, taking care not to brown.

Add sauce and seasonings

Pour in 24 oz jarred marinara sauce. Stir in 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (adjust to taste), 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Bring the sauce to a gentle simmer.

Finish with proteins

Return sliced sausage and/or meatballs to the skillet with the sauce. Simmer together 5–8 minutes so flavors meld and proteins finish heating through. If the sauce becomes too thick, stir in up to 1/2 cup reserved pasta cooking water a tablespoon at a time until you reach the desired consistency.

Combine & Finish

Add drained spaghetti to the skillet with sauce and proteins (if your skillet is too small, return pasta to the pasta pot and pour sauce over it). Toss gently to coat evenly, cooking together 1–2 minutes so the pasta absorbs sauce.

Tear or chiffonade 6 fresh basil leaves and add them to the pasta, tossing once. Taste and adjust seasoning with salt and pepper as needed.

Serve immediately, dividing into 3 servings. Top each portion with about 1 tablespoon (approx. 0.083 cups) grated Parmesan (total 0.25 cups) and additional basil if desired.