3/4 pound italian sausages
1 25oz jar tomato basil pasta sauce
1 onion peeled and cut up
2 teaspons minced garlic
8 oz spaghetti noodles
a dash or 2 of olive oil--to toss noodles in
garlic salt (California style) to make garlic toast as a side
bread and margarine for garlic toast
Cook your sausages (whole) in about 1/4 cup water until water cooks off (medium high on stove); cut the sausages in the frying pan in small slices laying each slice flat in the frying pan to continue cooking (cut heat down low or off while doing so); add cut up onion and minced garlic (increase heat to medium high again and stir/saute until onions are done to your liking. Add the sauce and turn heat to medium until the sauce starts to bubble. When bubbly turn to low and simmer while you cook your spaghetti noodles and get your garlic toast ready. Drain your spaghetti noodles when done and leave in the colander; set the colander back in the still hot pot you boiled the spahetti in and set this back on the stove eye which is still hot but now turned off (to keep your noodles warm). Toss your noodles with a little olive oil and the garlic salt to keep them from clumping. When your sauce has cooked enough (everthing is hot and the sauce is a darker color than when you started) you are ready to serve. Serve the sauce over the noodles and the garlic toast on the side. I like to top with parmesan cheese.
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