Slow-Cooked Italian Sausage Spaghetti

Begin by heating olive oil in a saucepan over medium heat. Next, carefully transfer the sausage links into the hot pot. Cover the saucepan with a lid and cook until the sausages are nicely browned on both sides and cooked through, taking about 5 minutes per side. If you prefer a slightly faster cooking time, you can increase the heat, but make sure the oil doesn't start to smoke. Once done, turn off the heat and carefully remove the sausages from the pot to a plate where they can cool completely.

While the sausages are cooling, add wine to the same saucepan over medium-high heat. As it reaches a gentle simmer, use a spoon or spatula to stir the caramelized bits that have formed on the bottom of the pan. Continue to simmer until these bits have reduced by roughly half, taking about 1 to 2 minutes.

Now, add marinara sauce to the pot. Pour water into the jar of pasta sauce and seal it before shaking vigorously to rinse out any remaining liquid. Pour this water into the pot and return it to a gentle simmer. Reduce the heat to low.

Once you've added the marinara sauce, slice each fully cooled sausage into 4 pieces. Transfer these sausage pieces and any accumulated juices to the simmering sauce. Stir gently and increase the heat to just above low and medium-low. Cook at a steady, gentle simmer, stirring occasionally, for 1 hour. Taste and adjust the seasonings as needed. Remove about half of the fat from the surface of the sauce, and continue to cook until it has thickened and reduced, taking about 30 minutes longer.

Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's almost tender yet still firm to the bite, taking about 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until the pasta is thoroughly combined with the sauce. Cover the pot with a lid and let it sit for 1 minute so that the pasta can absorb some of the sauce.

Divide the pasta evenly among 4 plates and top each serving with 4 pieces of sausage. Sprinkle with Parmigiano-Reggiano and parsley to complete the dish.