VIDEO: There is a video link on the bottom of this page on how I made this dish.
Chorizo Sausage Gluten Free 1.5lbs
Rosina Meatballs Gluten Free 1 bag 1lb
White Onion 1 medium chopped
Zucchini 2 chopped
Yellow Squash 2 chopped
Garlic Cloves 10+ chopped
Mushrooms 1 pack sliced 16oz
Roma Tomatoes 4 roughly chopped not to small
Can Crushed Tomatoes 2 28oz (dei fratelli brand used but can use any brand)
Can Tomato Sauce 1 28oz (dei fratelli brand used but can use any brand)
Sugar 2 1/2 tablespoons
Salt 1 1/2 tablespoons (& 1 pinch for the vegetables, and a pinch for cooking the pasta)
Italian Seasoning 2 tablespoons
Fresh Ground Black Pepper to taste
Freshly Grated Parmesan Cheese
Extra Virgin Olive Oil 1 1/2 tablespoons
Barilla Spaghetti Pasta Gluten Free 2 12oz
Earth Balance Butter 3 tablespoons (you can use any type of butter you want or coat the noodles with extra virgin olive oil)(this will be used to coat the cooked pasta so they don’t stick together)
NOTE: Since it is usually my husband and I, I know there will be leftovers, I don’t like to mix the sauce with the pasta in one big batch because he likes more sauce and I don’t like too much sauce. So for us it is better to spoon the sauce over our noodles separately. It is up to you how you want to eat your pasta 🙂 If you are making this for a lot of people then it should be okay to mix the sauce with the pasta noodles all in one and serve it that way.
Lets Get Started:
Cooking the Pasta:
I break my pasta noodles in half so it fits in the pot easier. You don’t have to do it this way 🙂 it is up to you.
Bring a big pot of water to a boil and add in a pinch of salt.
Cook the pasta until al dente or per directions on the box.
Drain the spaghetti noodles really well.
Add the earth balance butter or evoo and coat the noodles generously
In a big pot on heat up the extra virgin olive oil on medium low heat.
Cook the onions, garlic, zucchini, squash, and mushrooms with a pinch of salt. Cook until fragrant. Take the vegetables out and put it to the side.
In the same pot cook the chorizo on medium low heat until it breaks down and browns. And add the vegetable back in.
Add the roma tomatoes, tomato sauce, crushed tomatoes, sugar, salt, italian seasoning, crushed black pepper and the rosina meatballs. Stir everything together.
Bring the sauce to a boil and turn down the heat to low and let it simmer for 20-30 minutes to let the flavors come together. Do a taste test. You can add more sugar or more salt if you like.
Spoon the sauce on top of some spaghetti and sprinkle with freshly grated parmesan cheese 🙂