Reblogged from my former blog, Quantrell Quips: https://angiequantrell.blogspot.com/2010/05/spaghetti-salsa.html

Note from the chef: I miss my big stove and giant pot! Alas, this pan is in storage as it’s too big for the RV stove top. LOL. The name for this spicy red sauce came from my mother-in-love, Carole. Craving spaghetti one day, she asked that I make my spaghetti salsa, giving a nod to the heat I pack into my cooking. It’s been called Spaghetti Salsa ever since. My daughter recently asked for the recipe, and the only place I could find it written down was on my blog.

Here’s the original post from 2010.

Last weekend, I made my “Spaghetti Salsa,” famous in Taylor’s mind. Maybe Chelsie’s (our children). Several were interested in the recipe. The trick is crushed peppers and lots of patience. Just remember, if there ain’t no heat, there ain’t no spaghetti salsa!

Angie’s Spaghetti Salsa

Ingredients:
finely chopped garlic (close to one head – lots!)
one large onion, finely diced (more if you like onions)
olive oil
Saute’ the garlic and onion in olive oil until onions are translucent and garlic is a little crispy.

Add:
6-15 oz. cans of tomato sauce
3-15 oz. cans of Italian stewed tomatoes
2-3 small cans of tomato paste
Add sauce first. Pour stewed tomatoes into your hand and crush them as you add them to the sauce. Add paste and use a whisk to break up lumps. Stir well.

Add:
3 T. Mrs. Dash (regular flavor)
1 tsp. onion salt
1 tsp. garlic powder
1 tsp. black pepper (preferably fresh ground)
4-5 bay leaves, whole
3 T. crushed basil
2 T. dried parsley
2 T. dried oregano
1 tsp. crushed pepper (I like to add 1 T. when my parents are not eating with us)

Optional: sliced black olives; You can also add browned and crumbled ground turkey
Sides: hot garlic bread, green salad with vinagrette dressing

Stir all ingredients together. Cover and simmer on low to medium for a minimum of two hours, stirring often. When it is time for dinner, make whole wheat pasta noodles following package directions. Do not dump noodles into the pan of sauce. Instead, place a serving of pasta on a plate, and top with sauce and freshly grated parmesan cheese.

Cool and store leftover sauce and noodles (separate containers) in the fridge for up to 3-4 days. To reheat, heat some sauce in a frying pan, add some noodles, toss, and reheat.

Freeze leftover sauce. This sauce is nice to have on hand for chicken Parmesan, last minute spaghetti, lasagna, or whatever else needs an extra spicy sauce.

Bon appetit!