Spaghetti di Gabriel

INGREDIENTS

• 1 lb spaghetti

• 2 Tbsp olive oil

• 1 small yellow onion, minced or grated (I prefer grated)

• 2 cloves garlic minced or grated (I prefer grated)

• 1/2 lb spicy Italian sausage, out of casing

• 1/2 lb ground beef

• 4.5 oz tube of double-concentrated tomato paste

• 1/2 - 1 tsp crushed red pepper flakes, depending on how spicy you want your sauce

• 15 oz can crushed tomatoes or tomato sauce

• 3/4 cup heavy cream

• 1 tsp sugar

• 1/2 cup Parmesan cheese with more for serving. Grate on the smallest side of the box grater. It will take forever and hurt your arm. Sorry.

• 1/4 cup reserved pasta water

• minced red onion for garnish

• basil for garnish

INSTRUCTIONS

1.  Bring heavily salted water to a boil in a large pot.

2. Meanwhile, In a large sauce pan or dutch oven sauteè yellow onions and and garlic in olive oil on medium heat until onions are soft. About 10 minutes.

3. Add sausage and ground beef. Cook until no longer pink.

4. Add whole tube of tomato paste, sugar and red pepper flakes. Cook for about 5 minutes or until tomato paste is fully incorporated and dissolved.

5. Add crushed tomatoes. Simmer for a few minutes until some of the water evaporates.

6. Scoop out 1/4 cup of boiling water in a heat safe measuring cup. Add 3/4 cup heavy cream. This will keep your sauce from breaking. Add to dutch oven.

7. Stir until combined and reduce heat to low.

8. Boil pasta to according to directions on the box. Al-dente is best.

9. Remove 1/4 cup of pasta water with a heat safe measuring cup. Strain pasta and immediately add to sauce.

10. Add pasta water and Parmesan cheese. Stir with tongs.

11. Let pasta rest for 5 minutes before plating.

12. Garnish with red onions, basil and Parmesan.

This recipe is a reverse engineering of Spaghetti di Gabriel from Calabria in Mill Creek.