Reduced red wine gives this dish earthy flavors.
400 grams spaghetti noodles
3 tablespoons oil
4 pieces hungarian sausages, sliced
6 cloves garlic, finely chopped
1 cup dry red wine
800 grams tomatoes, crushed
8 pieces fresh basil leaves, finely chopped
parmesan cheese, shaved, to serve
croutons, to serve
Bring a stockpot of water to the boil. Season with salt and oil, and cook spaghetti according to directions. Drain and set aside.
In a large sauté pan, heat the oil and sauté the sausages. Halfway through browning the sausages, add the garlic and sauté until soft. Remove sausages from the pan. Set aside.
Deglaze the pan with wine, stirring until all the fond (the bits on the bottom of the pan) dissolves into the wine. Simmer and reduce the wine to half.
Add the tomatoes and gently simmer. Add basil. Season generously with salt and ground black pepper. Sprinkle in the sugar. Return the sausages to the pan. Adjust seasoning if needed. Serve with spaghetti and croutons, and top with parmesan cheese and basil leaves.
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