HOMEMADE PASTA SAUCE

2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL

1 LB ITALIAN SAUSAGE

CAN OF TOM OTOE PASTE 6 OZ – USE HALF

SEASONINGS – ONION POWDER, GARLIC POWDER,

OREGANO, SALT & PEPPER

ADD WATER – ¾ CUP

CAN OF  DICED TOMATOES – 28OZ.

ADDITIONAL WATER – 1 CUP

HEAT UP OIL IN HEAVY SKILLET (CAST IRON THE BEST).

BROWN SAUSAGE, REMOVE FROM SKILLET

FRY TOM OTOE PASTE FOR A MINUTE, (LOW TEMP) AND STIR, THEN SEASON WITH THE ABOVE, ADD WATER, STIR AND COOK FOR 10 MINUTES

USE LARGE SIZE SAUCEPAN AND REMOVE PASTE MIXTURE FROM SKILLET AND PUT IN PAN, ALONG WITH THE CAN OF TOMATOES, SAUSAGE AND THE ADDITIONAL WATER   CORRECT SEASONING AND COOK (LOW TEMP) SIMMER  UNCOVERED  FOR 2 HOURS.

SERVES 4 - 6