Supper Spaghetti Sauce

Madeline Basler
Reinvented and lightened up this classic spaghetti sauce is not only delicious but delivers a nutritious punch!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 pound of white chicken sausage out of the skin
  • 1-2 tablespoons of olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped peppers
  • 1/2 cup chopped zucchini
  • 4 cloves garlic minced
  • 2/28 oz. cans crushed tomatoes
  • 1/12 oz. can tomato paste
  • 1 cup water
  • 1/2 cup red wine
  • 10-12 basil leaves
  • black pepper to taste


  • Heat 1 tablespoon of oil in large pot and saute chicken sausage until brown over medium high heat; add crushed red pepper. Remove sausage when brown and add onion, carrot, mushrooms, peppers, zucchini, and garlic. Saute over medium heat till tender and slightly brown adding oil if needed. Add the rest of ingredients and the sausage with drippings and bring to a boil. Turn down to low and simmer for 30 minutes or so until thickened. Season with pepper. Serve over whole wheat spaghetti, zoodles or spinach.


Good Tip: I chop all the vegetables in my food processor to save time!
Adapted from Woman's Home Companion Cook Book