Description
Crispy fried spaghetti nests loaded with savory sausage sauce and smothered in a creamy, cheesy sauce. A fun and delicious twist on classic spaghetti!
Ingredients
Scale
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 pound Italian sausages, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, for garnish
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Cooking spray
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
- Brown the Sausage: Heat the olive oil in a large skillet over medium heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through (7-10 minutes). Remove from the skillet and set aside, leaving rendered fat in the skillet.
- Sauté the Aromatics: Add the chopped onion to the skillet with the sausage fat (or add a little more olive oil if needed). Cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Bring to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes for a richer flavor.
- Combine Sausage and Sauce: Return the cooked sausage to the skillet with the tomato sauce. Stir to combine and let it simmer for another 5 minutes to allow the sausage to infuse its flavor into the sauce.
- Toss with Spaghetti: Add the cooked spaghetti to the skillet with the sausage sauce. Toss well to coat the spaghetti evenly with the sauce. Stir in 1/2 cup of grated Parmesan cheese and the chopped fresh parsley.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Make a Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
- Add the Milk: Gradually whisk in the milk, a little at a time, making sure to whisk out any lumps. Continue whisking until the sauce is smooth.
- Simmer and Thicken: Bring the sauce to a simmer, then reduce the heat to low and cook, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
- Season the Sauce: Stir in the garlic powder, onion powder, and nutmeg. Season with salt and freshly ground black pepper to taste.
- Melt the Cheese: Remove the saucepan from the heat and stir in the mozzarella cheese and cheddar cheese until they are completely melted and the sauce is smooth and creamy.
- Prepare the Spaghetti Nests: Take a generous portion of the spaghetti and sausage mixture and form it into a nest shape (about 4-5 inches in diameter).
- Add Cheese Sauce: Place the spaghetti nests on a baking sheet lined with parchment paper or a silicone baking mat. Spoon a generous amount of the cheese sauce over each spaghetti nest, making sure to cover it completely.
- Chill the Nests: Place the baking sheet in the refrigerator and chill the spaghetti nests for at least 30 minutes, or up to an hour.
- Prepare for Frying: While the spaghetti nests are chilling, prepare your frying station. You’ll need a large skillet or deep fryer filled with about 2 inches of oil. Heat the oil to 350°F (175°C). You can use a thermometer to check the temperature.
- Fry the Spaghetti Nests: Carefully remove the chilled spaghetti nests from the refrigerator. Using a spatula, gently transfer each nest to the hot oil. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Be careful not to overcrowd the skillet fry them in batches if necessary.
- Drain and Serve: Remove the fried spaghetti nests from the oil and place them on a wire rack lined with paper towels to drain off any excess oil. Serve immediately while they are hot and crispy.
- Garnish and Enjoy: Garnish the fried spaghetti sausages with extra grated Parmesan cheese and chopped fresh parsley. Serve with a side of marinara sauce for dipping, if desired. Enjoy!
Notes
- Chilling the spaghetti nests is crucial for them to hold their shape during frying. Don’t skip this step!
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- For a richer flavor, simmer the sausage sauce for a longer period of time.
- Serve immediately for the best crispy texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes