Camp David Spaghetti with Italian Sausage

Camp David Spaghetti with Italian Sausage

76 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 55 m
hungryguy
Recipe by  hungryguy

“I was shown this recipe by a Navy chef who served this to presidents at Camp David, MD. I have served it to my family many times, and it is certainly fit for a president. Best with a garden salad and crusty garlic bread.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside.
  2. Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf.
  3. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce.
  4. Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.

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Reviews (76)

Rate This Recipe
laurenkennedy
90

laurenkennedy

when i looked over this recipe, i couldnt figure out why nobody had reviewed it because it sounded so good. so i decided to give it a try. i made it for my boyfriend and my family for valentines day. my family loves spaghetti and they thought this recipe was fantastic! it is one of the best sauces i have ever tried and made. i highly suggest it!!! i made afew minor changes but mainly stuck to the recipe. it is so flavorful! if you are looking for a good sauce i would try this one. changes i made: cut the sausage into tiny meatballs instead of lenghtwise added all of the juice from the whole tomotoes added extra basil and oragano to taste

Sweet Apron
42

Sweet Apron

This is the only way I ever make spaghetti. Soooo much better than making your meat sauce with ground beef. To save time, I just remove the casings and break up the sausage with my wooden spoon as it cooks. Try to find a good Italian deli to buy fresh sausage.

twolives
25

twolives

Indeed the best spaghetti I've made at home thus far (my husband's favorite spaghetti). Gave it four stars because the amount of salt was a bit too much for us, so I reduced it to less than 1/4 tsp... we could probably do without added salt altogether. We've made it with and without sausage- both good. Also made it with 1 Tbsp. dried oregano vs. fresh... great that way too. Thank you for the recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 439 cal
  • 22%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 47.5 g
  • 15%
  • Protein
  • 24.5 g
  • 49%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 985 mg
  • 39%

Based on a 2,000 calorie diet

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