Ingredients
- whole grain thin spaghetti, whole grain; thin8 oz
- olive oil1 tsp
- onion, small1
- Italian sausage, mild or hot1/2 lb
- red wine or dry white wine, or dry white wine1/2 cup
- diced tomatoes, 28 ounces; no salt added2 can
- tomato paste, 6 ounces; no salt added1 can
- garlic, minced1 tsp
- sugar1 tsp
- dried Italian seasoning, dried1 tsp
- Parmesan cheese, grated1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Prepare pasta according to package directions.
Meanwhile, heat oil in a 4½-quart saucepan or Dutch oven over medium-high heat.
Peel and finely chop onion, adding to pan as you chop.
Remove casings from sausage, if necessary, and crumble sausage into the pan. Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes.
Add wine to pan and stir to loosen any brown bits on the bottom of the pan.
Add canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning.
Stir to combine, then reduce heat to medium-low.
Stir in Parmesan cheese, and cook until pasta is ready.
Serve the sauce with the cooked pasta.
