From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Brown the sausage with the onion, bell pepper and garlic powder in a large saucepan, stirring until the sausage is crumbly; drain. Stir in the tomato sauce, tomato paste, pepperoni, water, olives. mushrooms, spaghetti mix, oregano and bay leaf. Bring to a boil; reduce heat.
Simmer 1-1/2 to 2 hours or until of the desired consistency, stirring occasionally. Discard the bay leaf. Spoon the sauce over hot cooked spaghetti on a platter.
SERVES: 8
- 2 pounds mild sausage
- 1 medium onion, copped
- 1 green bell pepper, chopped
- 1/4 teaspoon garlic powder
- 2 (15-ounce) cans tomato sauce
- 2 (12-ounce) cans tomato paste
- 1 (8-ounce) package sliced pepperoni
- 3 cups water
- 1 (4-ounce) can chopped black olives
- 4 ounces canned or fresh sliced mushrooms
- 2 envelopes spaghetti mix with mushrooms
- 1 teaspoon oregano
- 1 bay leaf
- 12 ounces spaghetti, penne or pasta of choice, cooked, drained
TO PREPARE:
Brown the sausage with the onion, bell pepper and garlic powder in a large saucepan, stirring until the sausage is crumbly; drain. Stir in the tomato sauce, tomato paste, pepperoni, water, olives. mushrooms, spaghetti mix, oregano and bay leaf. Bring to a boil; reduce heat.
Simmer 1-1/2 to 2 hours or until of the desired consistency, stirring occasionally. Discard the bay leaf. Spoon the sauce over hot cooked spaghetti on a platter.
SERVES: 8
