It's National Spaghetti Day!

 It's National Spaghetti Day!  Spaghetti is my favorite food to cook and to eat so I was eager to get into the kitchen and start chopping and browning!

Like chili, I never make spaghetti the same way twice and today was no different.  Today's version would be considered "chunky."  No crushed tomatoes, tomato puree or sauce or paste, just diced tomatoes.  I used a lot of chopped veggies and the texture was different, but I liked this version a lot!

1 T. olive oil

1 large yellow onion, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper chopped

2 t. finely chopped garlic

1 lb. sweet (or mild) ground Italian sausage

2 (14.5 oz.) cans diced tomatoes with basil and oregano

2 (14.5 oz.) cans fire roasted garlic diced tomatoes

2 T. dried Italian seasoning

1 T. dried parsley

salt and pepper to taste

parmesan rinds (optional)

In a large Dutch oven, warm olive oil over medium heat.  Add onion and peppers and let cook, stirring often, until they begin to soften, but not brown.  Add garlic and let cook for another minute or two.  

Add the sausage to the mixture, and use a wooden spoon to break it up, letting the sausage brown.  

Next, add the tomatoes and seasonings.  Reduce heat to low and cover the pot.  Let sauce simmer for 45 minutes to an hour (or longer!), stirring often so the sauce doesn't stick.

I always remind readers to keep their leftover Parmesan cheese rinds in a freezer bag in the deep freeze.  When making sauce add a piece or two to the pot.  While the sauce simmers, the cheese will dissolve into the sauce adding an amazing flavor.  Remove the remains of the rind(s) before serving.

When the sauce is ready, boil the spaghetti noodles and drain well.  Ladle the sauce on, top with Parmesan and chopped parsley and serve immediately.

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