Spaghetti has to be one of my favorite comfort foods, it’s hearty, and warm, and it feeds a lot of people! My childhood home is always filled with laughter and conversation when we all get together, and dinner time can be quite noisy. When SweetFire Spaghetti is served, however, the dining room gets quiet and the only sounds in the room are noodles being twirled, plates being passed and glasses clinking, because EVERYONE is too busy eating to visit…it’s that good! Serving this sauce with Roasted Spaghetti Squash makes for a delicious, gluten-free alternative to the classic wheat pasta that is fabulous…don’t expect any leftovers!
- 1 lb Italian sausage
- 2 tbsp olive oil
- 1 onion, chopped
- 1/2 lb mushrooms, sliced
- 1 green bell pepper,diced
- 1 medium zucchini, diced
- 1/2 cup red wine
- 1 24oz can crushed tomatoes
- 1 jar SweetFire Barbecue Sauce
- 1 lb spaghetti, prepared according to the directions on the package, or 2 spaghetti squash, roasted and shredded.
Saute the onions and mushrooms in the olive oil until golden brown, remove from the heat and set aside. Cook the sausage until brown and crumbly, add the zucchini and bell pepper and cook until tender, . Pour the red wine into the pan and scrape the bits off the bottom of the pan with a wooden spoon. Add the mushrooms and onions, and stir in the SweetFire Barbecue and the crushed tomatoes. Season with salt and pepper to taste. Allow to simmer for 30 minutes to 1 hour. Serve with spaghetti or spaghetti squash.