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Summertime Spaghetti Sauce Recipe

Summertime Spaghetti Sauce Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Summertime Spaghetti Sauce

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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."

Reviewed Aug. 24, 2010

"this is a good sauce. just add garlic. without garlic its not pasta sauce! fresh basil would br great also. i have been making pasta sauce for 65 years & this one is great!"

Reviewed Aug. 24, 2010

"My husband and I really liked this sauce. I did add some fresh basil, since it is in season, and some garlic. YUM!"

Reviewed Aug. 23, 2010

"Love it! You can adjust the heat with the amount of the jalapeno you add. Thanks Kay!"

Reviewed Jul. 2, 2010

"Oh, this is good!"

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Wine Pairings

Medium-Bodied Red Wine

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