Savory, spicy with a Mexican flair! This is so easy to make and there is nothing like home-made spaghetti sauce. A delightfully different, versatile sauce.
Ingredients:
1/4 cup FRENCH'S® Bold n' Spicy Brown Mustard
1 lb Chorizo Mexican Sausage, casings removed
28 oz 1 can Tomato puree
28 oz 1 can Diced tomatoes
8 oz 8 cloves garlic, minced
8 oz 1 large red onion, coursely chopped
2 tbsp Hot Mexican Chile powder
1/2 cup Sliced pimento stuffed spanish olives
1 tsp salt
2 tsp pepper
Directions:
In large pot brown sausage (casings removed) over low heat. Drain. Add all other ingredients and stir well. Bring to a boil. Stir and remove from heat for 5 minutes. Cover and simmer on low heat for about 35 - 40 minutes. Serve over cooked hot spaghetti topped with freshly shredded parmesan cheese. Leftover sauce keeps well for a few days in the refrigerator. Sauce may be used in a pasta casserole with cooked pasta and shredded mozzarella cheese. Cover casserole and bake at 350 degrees for about 40 minutes. Let rest afgter removing from oven for about 5 minutes before serving. Leftover sauce freezes well in a covered plastic container.
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