I am writing this one down for my daughter who recently moved out. This is a monthly favorite, especially when their dad was at the firestation. He now cooks for his crew at the fire station. Easy and done in less than 30 minutes. The original recipe came from my sister n law – their Aunt Debbie. I have doctored it up over the years. I added in the garlic, Italian seasoning and garlic.
For anyone doing low carb this sauce and spaghetti is great over zoodles. Or even better over spaghetti squash. The link takes you to All Recipes and shows you how to cook the spaghetti squash. I am not affiliated with the links in this paragraph. I cook the spaghetti squash, flip it over and use a fork to pull the fleshy part into the squash. I then dump my meat and sauce into the spaghetti squash – wa-la a spaghetti bowl.
2 pk of chapel hill sausage link sliced
½ a onion cut up small -diced
3 cloves of garlic -crushed
3 cans of tomato paste
5 cans of water (tomato paste can) may have to add more if need to be thinner in consistency
2 tsp of Italian seasoning
1 tsp marjoram
½ tsp salt
½ tsp pepper
3 TBS of sugar or honey or other sweetener (cuts the bitter from the tomato paste)
1 12-15 oz package of spaghetti (cook per package)
Place cut up onion, crushed garlic and sausage in large soup pot. Brown sausage with onion and garlic. Drain grease if a lot. I usually do not.
Add tomato paste, water and seasoning plus sweetener of choice. Mix well and simmer while spaghetti cooks. 10-15 minutes.
Serve over spaghetti.
This feeds a family of 5 with usually 1 leftover for someone.