Great Spaghetti and Sauce
From the kitchen of Anonymous
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Dairy‑free, Good for parties/potlucks
1 pound pasta
1 pound Italian sausage
2 (28 ounce) cans Italian plum tomatoes
1 onion, minced
5-6 cloves garlic (run through garlic press)
1 large bunch of basil (chopped)
oregano, to taste (fresh or several shakes of dried)
black pepper, to taste
salt, to taste
1/4 cup sugar
4-5 good shakes Italian seasoning
3 shakes garlic powder
1 cup red wine
In a high sided saute pan (big enough to hold everything), saute the onion in olive oil.
Add the fresh garlic and sausage.
Break up the sausage as it cooks. Drain the excess fat if necessary.
Add the red wine.
Remove the center core of the tomatoes and smash the tomatoes up in your hands till there are no big pieces, then add them to the pot.
Throw in a few shakes of salt and pepper, oregano, Italian seasoning, and garlic powder.
Add the sugar and fresh basil.
Cook about 45 minutes or until the sauce has reduced a bit and is thicker.
Cook the pasta to the al dente stage. Drain it and return it to its pan.
Add a cup or so of the sauce to the pasta and continue to cook for a couple of minutes, stirring as it cooks. (The spaghetti soaks up the sauce and is more flavorful this way).
Place the pasta in a large bowl, pour the sauce on top and serve.
Add selected cheese on top is optional
easy to make taste good