I love spaghetti but I hate spaghetti sauce from a jar. I have a well-honed recipe for spaghetti sauce that simmers away all day in the crock pot but sometimes I wish I had something a little quicker and easier. Now I do. This spaghetti sauce was almost as simple as opening a jar but doesn’t have any of that funny jarred taste. Even better? The whole dinner was ready in 30 minutes.
Simple Spaghetti Dinner
One of my favorite sources for recipes is Cooking Light Magazine. Today’s recipe was torn out of Cooking Light a few months ago and waited patiently for me to rediscover it. I’ve made very few modifications to it.
1 TB olive oil
1 28 oz can of crushed tomatoes
1 tsp minced garlic
1/2 tsp crushed red pepper
1/2 tsp salt
1 tsp sugar
2 tsp basil
Pasta: 1 box of whole wheat spaghetti
Add-ins: cooked & sliced Italian sausage or shrimp
1. Cook your add-in if using one. I grilled some sausage, sliced it and then set it aside for later. If using shrimp you can saute it while your sauce is simmering – you’ll only need it on the heat for 3-4 minutes.
2. Bring water to a boil and cook pasta according to directions.
3. In a large nonstick skillet, heat olive oil over medium high heat. Add the garlic & crushed red pepper and stir it around for just a minute to let the flavors come out. Add tomatoes, salt & sugar and cook for about 5 minutes, stirring often. Watch the heat – if your sauce starts to splatter you’ll want to turn it down. After 5 minutes, mix in your add-in so it can warm up in the sauce. Let simmer until noodles are done.
3. Drain pasta and place in a large bowl. Add sauce with add-ins and mix well. Top with shredded Parmesan cheese.
Review? My family loved this meal, it wasn’t too saucy or too spicy. We served it with warm Italian bread and steamed broccoli on the side.