Yesterday, I found out it was National Spaghetti Day. So, I couldn’t help but cook anything different for dinner last night. I’m sharing a spaghetti recipe with you in honor of National Spaghetti Day.
I hadn’t used this recipe in a while, but the recipe below is what I used for the sauce. It’s a roasted red bell pepper sauce, and it has a bit of spiciness to it (especially if you use hot Italian sausage).
This makes about four servings. So multiply the amounts according to your needs.
-1/2 chopped onion
-3-4 garlic cloves, minced (less if you don’t like garlic as much as me)
-1 (14 oz.) can petite diced tomatoes (Use regular diced tomatoes for chunkier sauce)
-1 (6 oz.) cans tomato paste
-1 (8 oz.) cans tomato sauce
-1/3 cup chopped roasted red peppers (more, if you’d like)
-1/2 cup water (amount of water may need adjusting depending on simmer time)
-1 teaspoon basil (I used some dried leaves from my basil plant. Yay!)
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder (or minced onions)
-1/2 teaspoon oregano
-1/8 teaspoon ground thyme
-1 teaspoon dried parsley
-1 teaspoon brown sugar
-1/8 teaspoon crushed red pepper flakes (If you have them. I didn’t this time)
-1/8 teaspoon ground black pepper
-1/2 teaspoon salt
-Sometimes I’ll add a pinch of Italian Seasoning if I think it needs a bit more flavor
-1/8-1/4 cup red wine (This really depends on your taste. I put 1/4 cup in by accident, but it was good.)
-1/2 lb Italian sausage
Cook onions and roasted red bell peppers in skillet on medium heat, until onions soften. Add garlic and cook until garlic is soft.
Add the onion-bell pepper mixture to the tomato mixture.
Simmer mixture in crockpot on low.
If you would like, cook 1/2 lb of Italian sausage and add it to the sauce (I know, Turkey sausage would be healthier, but Alex can tell when I’ve used Turkey anything). To add an extra kick to the sauce, I cooked the Italian sausage with a few dashes of Sriracha sauce.
Sample the sauce when it warms up, and add pinches and dashes of things to suit your taste (Adding things until it feels right is almost always part of my cooking process. Plus, I don’t have my measuring spoons now because I keep forgetting to grab them from one of our boxes at W&L’s house.).
Once we were ready to eat, I put the sauce atop some whole wheat spaghetti, sprinkled it with some low-fat shredded Italian five cheese mix, and baked it in the oven at 350˚ until the cheese was melted and slightly crusted.
I served it with a salad, and some improvised garlic toast.
Does anybody have any spaghetti recipes that they’d like to share? We love spaghetti, and it’s always nice to change it up. Even though National Spaghetti Day was yesterday, share your recipes with everyone in honor of the day. 🙂