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Spicy Italian Spaghetti

Spicy Italian Spaghetti
1 small onion, chopped
1 green bell pepper, chopped
10 large button mushrooms, chopped or sliced
1 cup grated carrot
1 large clove garlic, minced
1/4-1/2 teaspoon red pepper flakes (optional for desired amount of spicy)
2 Tablespoons extra virgin olive oil
1 quart stewed tomatoes
1/3 cup spaghetti sauce mix
1 Large can tomato puree
2-4 Tablespoons red wine vinegar

Other optional ingredients for a more authentic gourmet flare:
1/2 cup kalamata olives, pitted and chopped
1/4 cup small capers rinsed

In a large pot, lightly saute chopped veggies in olive oil add garlic and red pepper mix well.  In blender lightly pulse stewed tomatoes with the spaghetti sauce mix.  Add tomato puree to veggies in pot add blended tomatoes.  Slowly bring to a simmer stirring frequently.  Add vinegar taste and add any wanted seasonings to taste ie, salt, oregano etc.  If wanted add other optional ingredients.  Once warm, can serve at any time.  It's really good if simmered on are VERY LOW heat for about an hour if you have time!  Put on top of favorite cooked whole grain noodles.  Best with Spaghetti or Penne pastas!  Can also top with hemp seed!


Emily said...

Tammie...You are a GENIUS! How perfect are those adorable labels!! And look at you gettin' all creative with the mixes! Keep on keepin' on!!

Love you loads!!

Kim said...

Tammie, in a few of your recipes I've noticed you suggest lemon pepper which kind do you use?

Tammie said...

Kim: I have used Mrs. Dash lemon pepper and/or just a generic brand from Costco that's good.