Sometimes, making spaghetti sauce is when I open the pantry door and throw in anything and everything I can find. Spices, vegetables, canned pumpkin, cream, you name it but I always seem to go back to this very simple recipe. Sometimes, simple is just better.
The critics around the table seemed to have agreed. My husband (a very important critic, may I add) says he loves this particular sauce because its “fresh.” Now, the two most important critics, a three-year old and an eighteen month old, always have my attention. I want to know the famous question of the day, will they eat it? Some days I will serve them the most lavishing dish and they refuse, other days I make up mac n’cheese and they say yes and sometimes they change it up and even say no…it’s always a toss-up. Today, it was a THREE thumbs up kind of day and I love those days.
- 1/2 pound of spaghetti noodles
- 28 oz. can of organic crushed tomatoes
- 1/2 tsp. cinnamon
- 1 Tbs basil
- 1/2 Tbs parsley
- 1 onion: chopped
- 1/2 cup (less or more) organic sliced mushrooms
- 1-2 Tbs olive oil
- Parmesan cheese (optional)
Recipe as follows:
1. Prepare spaghetti noodles according to package.
2. Meanwhile, add olive oil to sauce pan over medium heat.
3. Add onions and stir occasionally until slightly softened for about five minutes.
4. Add mushrooms and stir for another five minutes until soft.
5. Add the remaining ingredients and bring to a boil.
Special Note: I know the recipe calls for organic. And some people may buy the “regular” but I’m telling you, buy the organic! That’s what makes this sauce have a fresh taste. It’s really good. Spend those saved pennies on an organic crushed tomatoes can – its delicious! And you really CAN taste a difference! (I bought Nature’s Promise, mmm mmm good!)
6. Cover, let simmer for 12-15 minutes.
7. When pasta is finishing cooking, drain.
8. Return pasta to pot.
9. Pour the sauce into the pasta and stir to combine.
10. Serve on plates and add some Parmesan cheese!