Summertime Spaghetti Sauce Recipe
Summertime Spaghetti Sauce Recipe photo by Taste of Home

Summertime Spaghetti Sauce Recipe

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My husband and I look forward to this flavorful sauce when our tomatoes become so abundant and we need to use them up...or even just when they're ripe and at their peak. —Kay Kaepp, Coldwater, MI
TOTAL TIME: Prep: 45 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Cook: 30 min.
MAKES: 6 servings


  • 3 Italian sausage links (4 ounces each)
  • 1 tablespoon olive oil
  • 3 medium onions, chopped
  • 1 small green pepper, chopped
  • 3 cups chopped seeded peeled tomatoes (about 8 medium)
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Italian seasoning
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • Hot cooked pasta
  • Parmesan cheese

Nutritional Facts

3/4 cup (calculated without pasta and cheese) equals 173 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 767 mg sodium, 14 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 lean meat


  1. Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender.
  2. Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened.
  3. Serve sauce with pasta; top with cheese. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Summertime Spaghetti Sauce in Taste of Home June/July 2009, p41

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Dec. 9, 2013

"This is an excellent, fresh, light sauce for summertime. I made it once without the meat and still enjoyed it immensely...great for those days when it feels too hot to eat!"

Reviewed Jul. 12, 2012

"This is an excellent base for a lovely FRESH spaghetti sauce; however, to be truly authentic, it does need fresh garlic added. Also, a 1/4 - 1/2 tsp. of ground cinnamon makes this AMAZING.. a tip I learned from one of those FOOD Network Italian chefs. I don't care for Italian sausage so chose to use lean ground beef instead. Very very good!!"

Reviewed Jun. 14, 2011

"I had to add some garlic, but other than that it was fantastic!"

Reviewed Jun. 14, 2011

"I had to add some garlic, but other than that it was fantastic!"

Reviewed Sep. 29, 2010

"The best spahetti sauce recipe we've even eaten."

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