Sausage and Vegetable Spaghetti

This was SO good. The house still smells so wonderful, so much so that I really want to dive into another bowl full. Thankfully, for my waistline, the leftovers are in the freezer and away from my stomach. I actually cooked this covered for an extra hour because C was home late from work. The flavors really melded well together and it makes it an easy dish to have on standby. This would be just as delicious with no meat in it, but I am pretty sure C would disagree.

Sausage and Vegetable Spaghetti Sauce

½ pound ground Italian sausage
1 tablespoon extra virgin olive oil
½ onion, chopped
2 large carrots, peeled and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 bell pepper, chopped
1 garlic clove, peeled and minced
½ cup red wine
1 can (6 ounce) tomato paste
1 teaspoon basil
1 teaspoon oregano
½ teaspoon crushed red pepper
1 can (28 ounces) crushed tomatoes

In a large sauté pan, sauté the sausage until cooked through. Remove and drain all but 1 tablespoon of grease, adding olive oil if necessary. Add the onion, carrots, zucchini, squash and bell pepper mixture, sauté until soft, approximately 2 to 3 minutes. Add the garlic and sauté for 30 seconds more. Deglaze the pan with the wine and cook until reduced by half. Add the tomato paste, basil, oregano and crushed red pepper, stir it in to incorporate and cook for 3 minutes more. Return the sausage to the pan. Add the tomatoes, bring the sauce to a boil, then reduce the heat and simmer for 15 to 20 minutes. Salt and pepper to taste. Serve over spaghetti or your favored pasta.

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