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 INGREDIENTS
1 pound spaghetti 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 1 large onion, thinly sliced 3 cups halved grape tomatoes 2 cups fresh basil leaves, loosely packed 4 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper, to taste 1 cup grated Parmesan |
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INSTRUCTIONS
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan. Serve immediately. |
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