Prep 15 mins
Cook 1 hr 30 mins
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!
- 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)
- 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.
- Return skillet to medium heat and coat bottom with olive oil. Sauté vegetables until crisp-tender.
- Reduce heat to low-medium. Pour spaghetti sauce, diced tomatoes and tomato paste over vegetables; stir to combine.
- 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.
- Serve over hot, cooked spaghetti. If desired, garnish each serving with grated parmesan cheese.