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Spaghetti

This dish is one of my staples. I always have ingredients on hand to make it and it is quick and easy. The sauce is my own, developed over time until it is the best taste I can find. (I’m sure I used another recipe to get a base, but if so, I cannot remember from where.) I am giving the recipe exactly as I make it, but you should use it as a base and play around with the ingredients until you get your desired flavor. I use canned tomatoes and dried herbs. Some may balk at this, however, while I did find a slight difference in using fresh tomatoes, it wasn’t enough to make up for the extra step. As you know from previous postings, I do use fresh herbs in many other dishes, especially those with little to no cooking. I found no difference in the taste with fresh herbs for my sauce, though. If you choose to omit the sausage, you will need to bump up your salt. This sauce can be used in other dishes such as lasagna, meatballs, or dipping for bread sticks.

• 1lb hot Italian sausage
• 1 medium green pepper - chopped
  
• 1 medium onion - chopped
• 4 cloves garlic - minced
• 2 15oz cans diced tomatoes
• 1 6oz can tomato paste
• 1/3c water
• 1tbsp parsley flakes
• 1 1/2tsp Italian seasoning
• 1/2tsp basil
• 1/4tsp salt
• 1/4tsp pepper
• 1 bay leaf
• pinch of red pepper flakes
• 16 oz pasta
  

Cut sausage into small pieces (or you can get it ground up in some stores). Begin browning sausage. In the meantime, chop your pepper, add to sausage. Chop the onion, then add. Using zester or grater, grate garlic directly over pan, banging on the side to ensure all of it gets into the pot. Finish browning meat, ensuring onions and peppers don’t overcook. Add remaining ingredients, stir and bring to a boil. Reduce heat, and simmer for 30-45 minutes. Once you have reduced heat, bring water to boil for pasta. Follow package directions for cooking. Serve together and sprinkle with grated Parmesan and Asiago cheese.