Serves: 6
Ingredients
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Sea salt and pepper to taste
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2 cans diced tomatoes (28 oz / 794 g each; 56 oz / 1588 g total)
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1 tbsp olive oil
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2 onions, chopped
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5 garlic cloves, minced
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1 tbsp tomato paste
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0.25 cup red wine
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1 red bell pepper, stemmed, seeded, and chopped
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12 oz (340 g) hot Italian turkey sausage, casings removed
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16 oz (454 g) prepared Spaghetti Squash
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0.25 cup chopped fresh basil
Preparation
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Working in batches, pulse the tomatoes with their juices in a food processor until mostly smooth, roughly 10 pulses; transfer to a bowl. Heat the 1 tbsp olive oil in a large saucepan over medium-high heat until shimmering. Add the onions and 0.25 tsp sea salt and cook until golden brown, approximately 7 minutes.
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Stir in the garlic and 1 tbsp tomato paste and cook until fragrant, about 1 minute. Stir in the 0.25 cup red wine, scraping up any browned bits from the bottom of the pan.
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Stir in the bell pepper and the 12 oz (340 g) sausage. Cook, breaking up the meat with a wooden spoon, until the sausage is no longer pink, about 4 minutes.
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Stir in the processed tomatoes and simmer the sauce until thickened, about 45 minutes.
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Place the 16 oz (454 g) of prepared spaghetti squash in a large bowl, stir in the sauce and the 0.25 cup basil, and season with sea salt and pepper to taste. Serve immediately.
