Wash and dried the octopus cautiously and do not forget to remove the mouth. Coat the saucepan with oil and then add the bay leaf, rosemary, cumin seeds, oregano, chili pepper, parsley, chopped garlic and tomatoes. On top of the mixture, put the octopus and flavor with pepper and salt.
For 45 to 60 minutes, let it boil and please do not forget to cover the pot tightly. Let the spaghetti boil in water then add salt. Let it boil till it is firm to bite. Remove water and then let it drain, then place it into a serving dish. Mix the sauce that you have just prepare above into the spaghetti
Serve 4-6 people.
Italian Sausage Spaghetti Sauce Recipe
Ingredients:
1 cup of Plain flour
1 cup of Celery, finely chopped
1 cup of dried parsley
1 Tablespoon of Garlic, finely chopped
1 tablespoon of Red cayenne pepper
1/2 cup of Bell pepper, finely chopped
1/2 cup of Olive oil
1/4 tablespoon Dried mint
2 cup of Onions, finely chopped
2 lb of Italian sausage
3 cups Tomato sauce
3 Tablespoon of Lea & Perrins
2 cup of Water
2 cups of Dry white wine
Italian Sausage Spaghetti Sauce Instructions:
Slice into 2 in lengths the Italian sausages. Half cook the sausage in olive oil till it gets a brownish color. Take the sausages from the pan. Make Roux by adding flour to oil that was used. Add celery, bell pepper and onions. By adding up water, mix until it becomes smooth. After that adds wine garlic and parsley.
Pour the lea & Perrins sauce, tomato sauce, dried mint and red pepper. Continue the mixing. Carry to boiling water and add salt to your taste. Add sausage and take it to boil again. Cook it for about 3 4 hours.
Tips: here is my way of eating it is to topped spaghetti with cheese. I used to do while I am revising since it takes a little time to be cooked.
