Italian Sausage Spaghetti


This recipe is from a friend I met while living in Japan.  At the time she was living in Hawaii.  My husband used to be in the military and this is one my many military-community stories that I have.

When you are stationed far from family, you tend to make friends that become your family.  You also tend to take care of each other, even when you may not really know the other person.  It’s something I really miss about being a Marine wife.  The sense of community and friends-that-are-family is indescribable.

I was flying back to Japan from the US.  I ended up getting stuck in Hawaii for a couple days (terrible I know!)  My husband had spent a couple months training her husband in Japan, so with one phone call, she came and got me from the airport and let me crash at their house until I got my next flight sorted out. (Clearly not something that happens out in civilian life often).

While at their house for a couple days, she made me her Italian Sausage Spaghetti.  I was hooked and made her give me her recipe.  While the basic ingredients are the same, I have since changed the cooking method a bit.  I am a fan of crockpot meals and for Crockpot Tuesday it’s appropriate that this makes it’s grand debut appearance on Tuesday.


Italian Sausage Spaghetti

1 (16 oz) package Italian Sausage (See photo.  There are other brands, this is what I use.  If you can’t find this, look for a tube-shape container of Italian sausage in your grocery store’s freezer section.)
1 (14.5 oz) can of petite diced tomatoes, drained
1 (8 oz) can tomato sauce
1 (24 oz) can Traditional flavor spaghetti sauce (I use Hunt’s brand)
1 T minced Garlic
1-2 T sugar, to taste
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 pinch sage

1. Brown the Italian Sausage.  Drain excess fat.
2. Throw all ingredients into the crockpot. Stir and cover.  This is fine to cook on low all day or on high for 1-2 hours.
3.  Serve with your favorite style noodle (ours is angel hair).


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