Italian Sausage Spaghetti Sauce

I’m a changed woman. See, ever since…well…forever, I have made spaghetti sauce with a spaghetti seasoning packet. And don’t get me wrong—those make a pretty yummy sauce. But do you want pretty yummy or pretty freaking amazing? Door number two? I thought so. Good choice. Because if, like me, you’ve been using the packets, I’m here to tell you there’s a better way. Don’t I sound like a door-to-door salesman? Don’t worry. I’m only trying to sell you on this recipe, and it won’t cost you a dime.

So I planned to make spaghetti and even bought a packet. Then, on the day of, I noticed our basil plant giving me that come hither stare. Yes, plants can do it. And yes, there are mushrooms in this sauce, but not that kind. 😉 Anyway, I began to think about how beyond awesome it would be if I came up with a recipe that used FRESH basil and lots of other yummy seasonings…and NO packet. And that is how this Italian Sausage Spaghetti Sauce recipe was born. And I don’t want to brag, but it IS pretty freaking amazing. It’s hearty, chunky, and has a little kick thanks to the addition of my friend, cayenne. But you can omit it if spisay isn’t your game or if you’re feeding little ones. With or without it, you’re gonna love this sauce. It’s super easy to make and bound to become a family favorite. Best part? It freezes well. BAM!

Italian Sausage Spaghetti Sauce

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Erin

Recipe type: Main Dish, Sausage

Serves: 8 servings

Ingredients

• 2 tsp oregano
• 4 Tbsp fresh basil, chopped
• ¼ tsp pepper
• 1-1/2 tsp salt
• ½ tsp cayenne pepper
• 2 tsp parsley flakes
• 2 bay leaves
• 2 Tbsp olive oil, divided
• 1 lb. ground mild Italian sausage
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 1 8-oz package mushrooms
• 3 cloves minced garlic
• 1 14-oz can petite diced tomatoes
• 1 12-oz can tomato paste
• ¼–1/2 cup sliced grape tomatoes
• Shredded parmesan cheese, for topping
• Hot, cooked spaghetti noodles

Instructions

1. In a small bowl, combine the oregano, basil, pepper, salt, cayenne pepper, parsley flakes, and bay leaves. Set aside.
2. In a large skillet over medium-high heat, heat 1 Tbsp olive oil. Add sausage to pan and cook, stirring frequently, until evenly browned. Drain and transfer sausage to a large bowl.
3. In the same skillet, add onions and bell pepper. Saute until crisp-tender, about 3 minutes, stirring frequently. Transfer to sausage bowl.
4. Heat remaining 1 Tbsp olive oil. Add mushrooms and saute until browned, stirring frequently. Add sausage mixture to pan and toss to combine.
5. Add garlic, diced tomatoes, and tomato paste. Fill the tomato paste can with water and add that. Stir well to combine.
6. Reduce heat to medium-low and add fresh tomatoes. Simmer for at least 5 minutes, stirring occasionally.

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