spaghetti sauce II--laurie & the jars |
|
First of all, there is no stigma for using jar sauces. Use your favorite with impunity. I like the sundried tomato/olive and arrabiata combo--gives it a good kick. Not only is this a great sauce for pasta, but also serves as the sauce foundation for eggplant parmesan, spaghetti sauce pizza and baked rigatoni.
|
1 container of Italian sausage, no casings (optional)
3-4 cloves of garlic 1 big onion, chopped 1 red pepper, chopped 2-3 zucchinis, chopped 1 tub of mushrooms, sliced |
1 jar sundried tomato and olive spaghetti sauce (Safeway)
1 jar arrabiata spaghetti sauce (Safeway) Red pepper to taste Olive oil, just enough to cook veggies Salt, pepper, to taste 1 container of 7-cheese Costco tortellini (or your favorite pasta) |
Heat oil and cook garlic, salt and pepper until it smells good. Add sausage if you are using it, and brown. Add onion and cook until soft and sweet. Add red pepper and zucchini. Add mushrooms. Add the two jars of sauce. Simmer 30-45 minutes.
While the sauce simmers, boil water and cook and drain tortellini according to the directions.
While the sauce simmers, boil water and cook and drain tortellini according to the directions.
