This is a rustic, Northern Italian spaghetti sauce that is rich and spicy. Perfect for these cool days of Fall. Serve over pasta of choice and freshly shaved Parmesan cheese.

I always start with two or three jars of a good quality jarred sauce to save time. I pick spicy flavors because it enriches what I’m adding. Boulder Sausage Company makes a great Hot Italian Sausage in ground or links. I like the links. You can use any good quality sausage. Using kitchen shears, cut the links in half-inch circles Use the amount to your liking and to the size of your pot. I used one package of 5 links. Sauté a large chopped yellow onion and a box of sliced mushrooms in 1-2 T. olive oil. When the onions are pretty transparent, add the Italian Sausage and a teaspoon or so of minced garlic. Add a good handful of pitted Kalamata olives cut in half and a couple of tablespoons of capers, drained. Mash two or three anchovy filets (trust me, you will not taste these in the sauce as fishy…it just adds to the richness) and throw them in. Add red pepper flakes to taste. Remember, these get hotter as they cook. I used about a teaspoon. Then pour your jars of sauce over this mixture once the sausage is cooked. Stir well, cover with a spatter screen (this keeps the stove relatively clean while allowing the sauce to thicken) and simmer over a low flame for at least an hour or two. The flavors evolve if you refrigerate this overnight and heat it the next day. Adjust thickness with a little water if it’s too thick. I never cook with a recipe, so I have given approximations. This made a nice-sized pot of sauce that made four meals. You can multiply for a crowd. Also, the sauce freezes well.

Serve with a salad, warm garlic bread, and a rich Cabernet and you have a wonderful meal fit for company!

(Photo credit smittenkitchen.com)