These are the tomatoes I used. You can use regular diced or petite. Some people don’t like having tomato chunks. If you are one of those people, blend in a blender before using.

Place water in a medium sauce pan and place on high to bring to a boil (this is for your pasta). Pick the pan you are using for the sauce. I like a big non-stick pan.  Spray your non-stick pan with non-stick spray.

I happen to use a Le Creuset pan that I’ve had for almost 10 years. It’s one of my favorite kitchen items ever. Turn the heat to medium high.

2.Prepare your sausage for the pan. If you like spicy, buy hot Italian sausage. Not so spicy— Mild Italian sausage.

I don’t cook the sausage with the skin on, because I do not like that crunch or added texture. I think that most people get rid of the casing.

To get rid of the casing, I simply make a slice down each link, like so:

Once they are split, I take them over to the pan and one at a time over the pan, I turn them inside out. The meat falls in the pan, and the casing is left in my hand. I throw all the casings away and then wash my hands really well.

Once in the pan, you will sauté the links, breaking them up with the spoon you are using. You want to make smaller chunks (but not bb size! LOL).

Keep flipping the meat over, chopping it as you go. If you feel like it’s burning or cooking too fast, turn the heat down. Once no more pink remains, turn the heat down to medium and cook for about 3-4 mins longer (cut chunks open with your spoon to make sure the pink is gone). I’m a bit of a germ phobe, so I make sure it is thoroughly cooked.

While your meat is cooking, drain the juice from the cans. You don’t have to be incredibly precise, but try to take some of the liquid out. I typically just crack the lid on the can a bit and drain whatever comes out. It won’t kill your sauce if you don’t drain them. Place all three cans in the pan with the browned sausage. See, that wasn’t hard. The tomatoes are already flavored so you don’t have to even worry about putting in spices.

At this point, your water should be boiling. Put your noodles in. Dry pasta takes about 8-10 minutes. Fresh pasta closer to 3-4. If I am using fresh, I might wait a bit to put it in, in order to let the sauce simmer and have the flavors mellow together.

When I use fresh noodles, I add a tablespoon or so of olive oil to the water to keep the noodles from sticking to one another. Be sure to stir your noodles up several times with a fork, so you don’t end up with one giant clump of funky noodles!

It shouldn’t take long before that spaghetti sauce is bubbling. I usually turn it to a low or medium / low heat. The beautiful thing about this sauce—you can make it in less than 30 minutes for sure. But you can make it in the afternoon and then have it on low all evening. Your house will smell divine!

When your noodles are done, drain them well. Place a mound on a plate, and then top with spoonfuls of sauce. Place shredded parmesan on top, and basil if you have it and -Wala! Fast Homemade Spaghetti sauce. The Italian marinara that you thought was only possible to find at your local pasta joint!