- 1 pound bulk mild Italian sausage, see notes
- 3 cups 1/4″ diced yellow onion, from 1 large
- 2 cloves garlic, minced, 1 Tablespoon
- 1 Teaspoon Italian seasoning
- 2 – 28 ounce cans fire roasted whole tomatoes
- 1 – 2“x4” piece of parmesan rind, omit for dairy free and paleo
- 1 Teaspoon sea salt, or to taste
- 1/2 Teaspoon freshly ground black pepper
- 1 pound package spaghetti, cooked al dente, or butternut noodles for paleo
- Fresh grated parmesan if desired
- Chopped fresh basil
- Prep all the ingredients before starting to cook the sauce.
- When all the ingredients are ready, place a large pot, (about 12″ wide x 6″ deep) over high heat. Add the sausage, and cook breaking it up into bite sized pieces with a wooden spoon. When the sausage is browned, remove it from the pan and set it aside. Keep the oil that remains from the sausage in the pan to cook the onions with.
- Return the pan to the stove and lower the heat to medium high. Add the diced onion and cook stirring every few minutes. Cook the onions until they start to soften and become translucent, 6-8 minutes.
- While the onions are cooking open the cans/jars of whole tomatoes, and add the tomatoes with their juices to a blender. Blend just until they become a chunky sauce, then set them aside.
- When the onions are done cooking, add the garlic and Italian seasoning. Stir to combine before adding the blended tomatoes, cooked sausage, and the piece of parmesan rind if you’re using it.
- Bring the sauce to a boil, then lower the heat to maintain a simmer. Stir occasionally as the sauce cooks to prevent sticking. Cook until the sauce thickens and takes on a full bodied flavor, about 20 minutes.
- While the sauce finishes, prepare any toppings you’re using, and cook either the spaghetti or butternut noodles.
- When the sauce is done, season to taste with sea salt and pepper. Then simmer the sauce together with your choice of noodles for 1-2 minutes. Serve the spaghetti immediately with your choice of toppings.
If you’re gluten free/dairy free/paleo be sure to read the labels on the sausage you choose to make sure it fits your dietary needs.
I love to mix up my spaghetti sauce flavors by switching up the types of sausage. Try using chorizo with fresh thyme instead of the Italian seasoning, or simply use hot Italian sausage for some spice.