From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 2 pounds mild sausage

  • 1 medium onion, copped

  • 1 green bell pepper, chopped

  • 1/4 teaspoon garlic powder

  • 2 (15-ounce) cans tomato sauce

  • 2 (12-ounce) cans tomato paste

  • 1 (8-ounce) package sliced pepperoni

  • 3 cups water

  • 1 (4-ounce) can chopped black olives

  • 4 ounces canned or fresh sliced mushrooms

  • 2 envelopes spaghetti mix with mushrooms

  • 1 teaspoon oregano

  • 1 bay leaf

  • 12 ounces spaghetti, penne or pasta of choice, cooked, drained


Brown the sausage with the onion, bell pepper and garlic powder in a large saucepan, stirring until the sausage is crumbly; drain.  Stir in the tomato sauce, tomato paste, pepperoni, water, olives. mushrooms, spaghetti mix, oregano and bay leaf.  Bring to a boil; reduce heat.

Simmer 1-1/2 to 2 hours or until of the desired consistency, stirring occasionally.  Discard the bay leaf.  Spoon the sauce over hot cooked spaghetti on a platter.


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