Italian Spaghetti


May 3, 2017

By: Heather K.

This was so easy and so tasty.

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 10-12 Servings


2 lbs Italian sausage, casings removed

1 small onion, chopped

3 -4 garlic cloves, minced

1 (28 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 teaspoons basil

2 teaspoons dried parsley flakes

1 1⁄2 teaspoons brown sugar

1 teaspoon salt

1⁄4-1⁄2 teaspoon crushed red pepper flakes

1⁄4 teaspoon fresh coarse ground black pepper

1⁄4 cup vinegar

1 lb thin spaghetti

parmesan cheese


1In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2Add onions and continue to cook, stirring occasionally until onions are softened.

3Add garlic, tomatoes, tomato paste, tomato sauce and water.

4Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5Stir well and barely bring to a boil.

6Stir in vinegar.

7Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8Cook spaghetti according to package directions.

9Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.


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