Simple Spaghetti with Sausage

Sometimes I just crave tomato sauce; not fresh tomatoes, or even cooked ones, but that hyper-sweet, almost candy-like tomato sauce that was a staple of my childhood spaghettis.  I’m still working on this one – maybe more wine, some thyme, some balsamic vinegar? I feel like it needs a little more umph.  But when I’m just straight-up craving tomato sauce, this will more than do the trick. I guess it doesn’t matter that’s it’s not complex – it’s easy to make, and good to eat!

I’ve been using  Yellow Tail Shiraz to make this dish, because you end up with a lot of leftover wine, and it might as well be something drinkable.  Use something you like!

Also, if you’ve got fresh basil, use it – or throw in some fresh parsley.  

Simple Spaghetti with Sausage
Serves 5
An easy spaghetti sauce that's filling and delicious. Serve with with garlic toast (toast a good bread, butter it, and then rub with the cut side of half a clove of fresh garlic)
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Prep Time
10 min
Prep Time
10 min
  1. 2 lbs. sausage (approx), casings removed & broken into pieces
  2. 2 onions, chopped
  3. 5-6 cloves garlic, minced
  4. 1 can diced tomatoes (28 ounces/828 ml)
  5. 2 cans tomato sauce (15 ounces/443 ml)
  6. 2 cans tomato paste (6 ounces/170 ml)
  7. 2 cups water
  8. 3 teaspoons dried basil
  9. 2 teaspoons brown sugar
  10. 1/2 teaspoon chili flakes
  11. 1/2 cup red wine
  12. salt and pepper to taste
  1. In a large pot, brown the sausage.
  2. Add onions and continue to cook until onions are softened.
  3. Add garlic and continue to cook until fragrant.
  4. Add tomatoes, tomato paste, tomato sauce and water. Stir to combine.
  5. Add basil, brown sugar, red pepper flakes, salt and pepper.
  6. Stir well and bring to a boil.
  7. Add red wine.
  8. Simmer on low, stirring frequently for an hour to reduce volume and meld flavours.
  9. Cook spaghetti according to package directions.
  10. Spoon sauce over drained spaghetti noodles and enjoy!
  1. Don't ruin it with parmesan - just eat it as is!
Candace Shaw