Main Dishes

Quick Spaghetti Sauce


This is my go-to recipe for making spaghetti or marinara sauce. It's almost as fast as opening the jar and tastes much better! This way, you can tweak the spices, salt, pepper, and sugar to your preference. I've made it lighter by using chicken Italian sausage instead of regular, and it can be easily doubled or tripled to go in the freezer. If you want a marinara sauce, skip adding the sausage, raw onion, and mushrooms. I serve it this way with tortellini or with Italian sausage links.

1 14.5 oz can diced tomatoes
1 14.5 can tomato sauce
1 6 oz can tomato paste
1 tsp oregano
1 tsp basil
1 tsp dried parsley
1 tsp garlic powder
1 tsp onion flakes
1 bay leaf
1/4 tsp red pepper flake
1/2 tsp sugar
1 tablespoon olive oil
salt and pepper to taste
1 small onion, chopped
half of an 8 oz package of mushrooms, sliced
1 lb Isernio's Chicken Italian sausage or other Italian sausage (ground)
In a medium saucepan on medium heat, add diced tomatoes, tomato sauce, tomato paste, oregano, basil, parsley, garlic powder, onion flake, bay leaf, red pepper, sugar, olive oil, and salt and pepper. Stir gently to combine. Let the sauce simmer until just slightly bubbling, then stir and turn the heat to low. While the sauce is simmering, spray a large skillet with nonstick spray and put over medium to medium low heat. Add the Italian sausage and break into chunks. Add the mushrooms and onion to the skillet, and cook until the sausage has browned and the onions are translucent. The mushrooms should be cooked and browned, but not burned. When the sausage is done, pour tomato sauce into skillet and stir. Cover and set to low, and let simmer while you cook the pasta of your choice. Remove bay leaf before serving.


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