Rich & Chunky Spaghetti Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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My husband prefers a red sauce with chunky vegetables and hot Italian sausage. I take a plain jar of spaghetti sauce and doctor it up a bit, so it tastes like I spent all day slaving over the stove. It has a rich, condensed tomato flavor. Sometimes I like to use bulk Italian sausage instead of links and make this sauce to use in lasagna. Delicious! Ingredients:
1 1/2 lbs italian sausages, sliced into 1-inch pieces |
2 tablespoons olive oil |
1 green bell pepper, cut into 1-inch chunks |
1 onion, sliced into 1/2-inch wedges and separated |
1 garlic clove, chopped |
1 (24 ounce) jar spaghetti sauce (i use wegmans tomato basil) |
1 (14 1/2 ounce) can diced tomatoes, drained |
2 tablespoons tomato paste |
1 lb spaghetti, cooked per package instructions |
4 tablespoons parmesan cheese, grated (optional) |
Directions:
1. In a large skillet over medium heat, cook Italian sausage pieces. Once cooked, drain on a paper towel to remove as much grease as possible from the meat. With a dry paper towel, wipe the remaining film of grease from the skillet.
2. Return skillet to medium heat and coat bottom with olive oil. Sauté vegetables until crisp-tender.
3. Reduce heat to low-medium. Pour spaghetti sauce, diced tomatoes and tomato paste over vegetables; stir to combine.
4. Simmer at low to low-medium heat, stirring occasionally, for 1 to 1 1/2 hours or until sauce thickens and tomato flavor is rich.
5. Serve over hot, cooked spaghetti. If desired, garnish each serving with grated parmesan cheese.
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