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Summertime Spaghetti Sauce

 Summertime Spaghetti Sauce
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
6 ServingsPrep: 45 min. Cook: 30 min.


  • 3 Johnsonville® Mild Italian Sausage Links 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


  • 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.
  • 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.
  • Serve sauce with pasta; top with cheese. Yield: 5 cups.

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Summertime Spaghetti Sauce (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.