My Unique Red Sauce

15 oz tomato sauce
6 oz tomato paste
8 oz country sausage
2 tsp. basil, oregano, chili powder, garlic salt, cinnamon.
half sweet onion- chopped
2 cloves garlic
2 tbs. pine nuts (optional)
1 tbs. balsamic vinegar
1 cup chicken stock
1 tbs. EVOO
pinch salt and pepper

HOW: Stir the onions and garlic in the EVOO until soft. Using a deep skillet mix the tomato paste, sauce, and chicken stock. Mix 1 tsp. of each seasoning in. Cook on a low simmer and cover. In a separate pan put your sausage and the rest of the seasoning in it. Break it into small chunks. Take out the sausage after cooking them on med. heat for 5 minutes. Let the drain from the grease. In the same pan as your sausage, toast your pine nuts lightly for about 1 minute. Put it in the sauce. Cover again and let simmer. In a sauce pan bring water to a boil and season with lots of salt, pepper, and EVOO. Now put in as much pasta as you need for this sauce preferably almost one small box. Choose any type of pasta. Cook for 8-12 minutes according to the pasta and add in the sauce once drained. Close the top and put on low to keep warm. Serve when ready. ENJOY!!!


Hey CC, have you ever tried putting Grey Poupon mustard in your red sauce? I've been doing it for a while now—it makes the sauce really tangy! You should try it sometime maybe? Love, Ryan

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