An Easy Spaghetti Sauce Recipe
There’s no special formula or hours of simmering. You just cook some chopped onions and garlic, brown some Italian sausage, and add some puréed canned tomatoes. My parents and I have been making spaghetti this way for years. They first heard about it on a Martha Stewart show, where Martha had picked it up from a chef in New York City. The beauty of this spaghetti recipe is that it is very easy to make and you don’t have to add any seasoning to achieve wonderful flavor. The sauce gets all of its seasoning from two Italian sausages — one sweet, one spicy. The sauce itself freezes well, but don’t freeze it with the pasta added. If you’d like a pasta and sausage dish you can make and freeze (either baked or unbaked), try our baked ziti.
Round Out Your Spaghetti Dinner!
Garlic Bread Cheesy Bread Make Ahead Dinner Rolls Caesar Salad Kale Salad With Creamy Parmesan Dressing
Make the sauce and boil the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti. Feel free to vary the amount of sausage for the sauce. We use anywhere from 1/2 pound to a full pound of Italian sausage, half sweet, half spicy. Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese.
