The can tells the story, I’m simply the narrator.

If your childhood was like mine, than this image brings feelings of both pleasure & discord. Behold the joy of finding a can of spaghetti O’s hiding in the kitchen cabinet! A shinning beacon of pasta hope for the latch key kid. We were the generation of kids that had to figure stuff out on our own & sometimes I think we’re better for it. I am the person I am today because, when necessary, I could open up a can… (Pun fully intended).

6 hearty servings

• 1/4 cup olive oil

• 1 lb. Italian pork sausage

• 1 medium onion, diced

• 4 plump cloves of garlic, finely minced

• 1 tsp. sugar

• 1/2 cup dry white wine

• 1 can fire roasted diced tomatoes

• 2 cans tomato sauce

• 1 1/2 Tbsp. chicken base (or salt to taste)

• 1 tsp. black pepper

• 4 bay leaf

• 2 Tbsp. fresh herbs, finely chopped (I use fresh oregano, thyme & Italian parsley)

• 1 lb. spaghetti noodles (or pasta of choice) cooked al dente

• 1 tsp. salt.

• olive oil

• freshly grated parmesan

• 2 Tbsp. fresh basil or Italian parsley, chifoniade

Heat oil in a large heavy bottom sauce pot & cook sausage until there is no pink, breaking up the meat with a wooden spoon, stirring frequently. Add onion & garlic, saute for a few additional minutes then add sugar. Saute for a few more minutes then add white wine, allow the white wine to reduce a bit then add remining ingredients down through the bay leaf (fresh herbs get add at the last). Cover with a lid offset to allow for some evaporation & simmer on very low heat, for 3-4 hours, stirring occasionally. Add fresh herbage the last 20 minutes of cooking.

Notes: This sauce can be ready within an hour if your have a time crunch however the longer simmering produces a more complex sauce. It’s even better reheated the next day! Freezes well.

Cook pasta according to manufactures details, adding salt to water, then toss hot pasta with olive oil, parmesan & herbs.

Chef Notes: Serve with a rustic bread & a full bodied Italian Chianti.