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In medium saucepan - combine spaghetti sauce, tomato paste, thyme, chili powder, ground pepper, brown sugar and tabasco. Low Heat.
Brown & drain Italian Sausage. (drain fat by putting it on a few layers of paper towels). Add to sauce.
Quarter the red pepper lengthwise, and clean it. Cut the quarters across into strips about 1/4" wide, add to sauce.
Press the garlic into the sauce.
Stir until well mixed. Add the wine just before covering. Cover and simmer at least 3 hours, stirring occasionally.
At some point, you need to burn the sauce at the bottom 1/2" of the pan - dark brown, not black - then return it to low heat. Stir it up some more later. This gives a wonderful flavor and color to the sauce, IF you're careful not to over-burn it.
Re-heat again, allowing it to burn just a little - then stir it up, and let cool.
Pour over Rotini noodles, and sprinkle some Romano or Parmesan on it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (306g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 35.9mg||1 %|
|Potassium 360.2mg||9 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 7.8g|
|Protein 1.5g||2 %|
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Calories per serving: 55
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