Italian sausage spaghetti (whole links simmered in sauce)

Heat a little olive oil in the sauce pot over medium heat; brown the sausages about 5 minutes per side, lid on, until just barely cooked through.

Remove to a plate and cool completely, or at least to room temperature, before cutting (can be refrigerated ahead).

Over medium-high heat, add the white wine and scrape up the caramelized bits as it comes to a simmer; simmer about a minute until reduced by about half.

Add the pasta sauce and about a third of its volume of cold water rinsed from the jar; bring back to a simmer and reduce to low.

Cut each cooled sausage into four pieces, trimming the tied casing ends if wanted; add to the sauce with all the juices from the plate and cutting board.

Simmer very gently between low and medium-low, stirring occasionally, for an hour and a half.

At about the one hour mark, skim off about half the fat; simmer about another half hour until the sauce is thick, adding water if it reduces too far.

Boil the spaghetti in very well salted water one minute less than the package directions; drain.

Mix the pasta into the hot sauce, cover and let sit about a minute to absorb it.

Serve four pieces of sausage over each portion with freshly grated Parmesan and a sprinkling of Italian parsley.