Cooking Guru - S1E7 - Hearty Spaghetti with Ground Sausage and Arugula Salad


½ pound of lean ground Turkey or mildly, spicy Chicken or Turkey Sausage

1 28 ounce of can or carton of pureed tomatoes

2 tbs of Extra Virgin Olive Oil

4 cloves of minced Garlic

small to medium-sized Onion finely chopped

2 tbs of Tomato Paste (the kind that looks like a toothpaste tube)

1 tsp of Balsamic Vinegar

3 tbs of leftover Red Wine (red cooking wine or cooking sherry is fine, too)

½ -1 tsp of crushed Red Pepper

1 tsp of dried Italian Seasoning

1 tsp of Kosher Salt

fresh Ground Pepper to taste

2 dried Bay Leaves (look in the seasoning section of the supermarket)

½ package (8 ounces) of Spaghetti

  1. Heat oil in a medium pot and sauté onions for 2 minutes on medium high, lower temperature to medium and add crushed garlic for a few minutes.  When Garlic starts to turn golden, add ground Turkey or Sausage and Bay Leaf. If using Sausage, squeeze the meat out of the casing. Grind up Sausage or Turkey by using the side of a wooden spoon and cook till meat is brown (when using Sausage, you may need to use a fork for grinding).

  2. Add the can/carton of Pureed Tomatoes, Tomato Paste, Balsamic Vinegar, crushed Red Pepper, Red Wine, and Italian Seasoning, and Kosher Salt. Turn temperature to medium-high till Sauce starts boil. Lower temperature and let Sauce simmer for 20 minutes.

  3. Heat large pot of water ½ to ⅔ full on high. Once water boils, place the Pasta in the water, then reduce temperature to a simmering (gentle) boil. Follow package instructions but remove pasta 30-45 seconds earlier. Pasta should be al dente or firm (slightly undercooked) so when adding the Sauce the Pasta will cook a bit further.

  4. Drain Pasta in a colander when ready and put equal portions onto each plate. Remove and dispose of Bay Leaves. Ladle 1-2 large spoonfuls of Sauce and top with Parmesan Cheese.

  5. Put leftover sauce into containers to either freeze (last about a month) or refrigerate (last for a few days)

Guru Tip:

  • Recipe can be doubled

  • You can put in a couple of small containers for smaller portions to use as needed.

  • Can use ½ TB fresh herbs in place of the dried one (Basil, Oregano, and Thyme)

  • Can use whole canned Tomatoes (will need to cook for an hour to break up/crush Tomatoes into a sauce)

  • Leftover sauce can be added to Ravioli or Lasagna

  • Serves 1-3


Arugula Salad


Container of Fresh (pre-washed) Arugula Leaves

Fresh Whole Parmesan Cheese

 Dijon Mustard Vinaigrette

1/2 of cup Extra Virgin Olive Oil (get the good quality)

1/8 cup of fresh Lemon Juice (at least 4 lemons)

1/8 cup of Red Wine Vinegar

¾ TB of Dijon Mustard

dash of fresh Ground Pepper

1 tsp of Kosher Salt

  1. Place all ingredients for dressing in a small bowl and stir with whisk till thoroughly mixed.  Shake well until mustard is fully mixed in.

  2. Place Arugula in Bowl. Use Carrot peeler to shave the desired amount of Parmesan Cheese on top of Arugula, mix thoroughly.

  3. Add desired amount of salad dressing and mix again (1 ½ to 3 TB) depending on the size of your salad. Start with lesser amount and add if needed.

Guru Tips:

  • Use Chopped up Fresh Goat/Feta Cheese instead of Parmesan Cheese

  • Refrigerate unused dressing in plastic container or bottle and save for another occasion.

  • Add Toasted Pine nuts, pecans or almonds as a topping (preheat oven to 400 degrees, lay out nuts in a single layer, toast for 4-7 minutes, checking on them 2-3 times and shaking the pan each time to thoroughly cook them to prevent burning. Cook till golden color, put leftover nuts in a Ziploc bag, and place in freezer for storage.

  • Note:  Up to 4-6 servings for dressing  


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