Mark's Easy Spaghetti
Mark's Easy Spaghetti
½ lb. ground Italian sausage (I like mild, but suit yourself)
1 large onion, diced
2 C. mushroom, sliced
½ green bell pepper, sliced
1 24 oz. jar Prego Tomato Basil Garlic
1 8 oz. can stewed tomatoes, quartered (cut into 4 pieces each)
1 can chopped clams (optional)
3 cloves garlic, flattened and finely chopped
1 lb. spaghetti
salt, olive oil, sweet basil (optional), hot sauce (optional)
PREPARATION
Chop, cut, and dice the vegetable ingredients, as indicated above.
In a 6-8 qt. pot, fill half full with water and start heating to a boil. Put in a little olive oil and 2 T. salt.
In a 4 qt. saucepan, add some olive oil and grill the chopped onions until soft. Add the jar of tomato sauce and cut stewed tomatoes. Add can of chopped clams, including juice. Turn on medium heat, stirring occasionally. When starting to boil, turn down heat to simmer.
In a frying pan, brown the Italian sausage until thoroughly cooked. cut with spatula into small pieces while cooking. Drain fat and pour sausage into sauce. Cook mushroom and bell pepper in frying pan with a little olive oil and salt. Add to sauce.
When water starts boiling, turn down to medium heat and put in spaghetti, stirring occasionally. When cooked (I like el-dente, about 12 minutes), drain in collander, rinse with cold water, and add a little spaghetti sauce and stir (to keep from sticking).
Sauce should ready when spaghetti is done. Enjoy!
