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Friday, February 3


Another family favorite in our house is the simple and delicious spaghetti. In this recipe I add bbq sauce as my secret ingredient! It adds just the right amount of tang and sweetness to the sauce.  We cooked a huge pot of it for lunch today and served it with a side of warm challah bread.  Yum!  

1-2 lbs. Italian sausage (ground beef would work fine as well)
2 T of oil
2 cloves of garlic (grated)
1 tsp. Lawry's seasoning salt
10 baby bella mushrooms (quartered)

1 28 oz. can of crushed tomatoes
1 14.5 oz. can of stewed tomatoes
5 T bbq sauce (Dickey's bbq sauce)
1/2 tsp dried oregano
1/2 tsp dried basil
2 T brown sugar

thin spaghetti
baby spinach
shredded parmesan
red pepper flakes

Heat oil in a large pot over medium heat.  Add the garlic and stir until lightly browned. Next, add the sausage, breaking it apart as you brown it.  Add the mushrooms and sprinkle on the seasoning salt. 

Pour the crushed tomatoes and stewed tomatoes into the pot and stir.  Add the bbq sauce, dried oregano, dried basil, and sugar.  

Stir well and bring to a slight boil.  Reduce heat to medium low.  Simmer for at least half an hour; the longer the better.  Stir frequently.  Salt to desired taste before serving.

Cook the spaghetti according to package directions.  Use the leftover pasta water to blanch the spinach.

Spoon sauce over the noodles and top with spinach, shredded parmesan, and red pepper flakes.

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