Ingredients
1 pound bulk Italian sausage1/2 cup finely chopped onion1 garlic clove, minced3 ounces uncooked spaghetti, broken into 1-inch pieces1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 teaspoon dried basil1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) tomato sauce3 tablespoons dry red wine or beef broth1/2 teaspoon sugar3 tablespoons shredded Parmesan cheese
Preparation
Saute the sausage, onion and garlic in a large skillet for 5-7 minutes or until sausage is no longer pink; drain. Stir in the spaghetti, parsley, basil, tomatoes, tomato sauce, wine and sugar.
Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.
