- 1 lb spaghetti
- 2 Tbsp butter
- 1 Tbsp vegetable oil
- 1 1/2 Tbsp chopped onion
- 1/2 lb mild Italian sausage, casings removed, broken into small pieces
- 1 (14 oz) can diced tomatoes
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano
Bring a large pot of heavily salted water to a boil over high heat. Add spaghetti and cook, stirring occasionally, until al dente, 10-12 minutes.
Meanwhile, in a large frying pan over medium-high heat, add butter and oil. Add onion and cook until translucent, about 3 minutes. Add sausage and cook until no longer pink, about 5 minutes. Season with salt and pepper. Add tomatoes and continue to cook, about 5 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and transfer to frying pan. Toss pasta in sauce. Add a little pasta water if sauce is too thick. Serve with grated cheese.