The way people make spaghetti sauce varies from person to person. This is one of the easiest and tastiest recipes you’ll ever make.
In this recipe, there is no special formula or long simmering time. You just cook some chopped onions and sausage, and add some prepared marinara sauce and a couple other easy-to-find ingredients.
The best thing about this spaghetti recipe is that it is so easy to prepare and doesn’t require a lot of seasoning. The sauce gets all of its seasoning from the very few ingredients it has.
You can make the sauce ahead of time and refrigerate it for up to three days. Alternatively, you can double the recipe, use half for dinner, and freeze the other half for up to three months.
When frozen, the sauce itself is fine, but the pasta shouldn’t be frozen with it.
- 1/2 lb. Italian sausage
- 1/2 onion, chopped
- 1 tsp salt
- 1 tsp pepper
- 2 c. prepared marinara sauce
- 1 c. milk
- 1/2 c. basil
- 12 oz spaghetti
- In a fry pan or a kettle over medium heat, thoroughly brown Italian sausage.
- Add chopped onion, salt, and pepper to sausage, and cook over medium heat for an additional 3-4 minutes, until onion is translucent.
- Drain grease from sausage/onion mixture and return to fry pan/kettle.
- Add marinara sauce, milk, and basil. Combine thoroughly.
- Cover and simmer for 15-20 minutes over low heat, until heated and bubbly.
- While sauce is simmering, boil 12 oz. of uncooked spaghetti and drain.
- Add cooked spaghetti noodles to sauce and stir gently to combine.
- Serve warm garnished with additional chopped basil and/or grated Parmesan cheese.