Odel’s Pasta Sauce
This is my favorite red pasta sauce, best on short, sturdy pasta (shells, tubes, bowties) that can easily be forked up with the sausage and olives. Bulk sausage is most convenient, but if you can only find links, just remove the sausage from the casings.
2 pounds Italian sausage, any combination of mild and hot (Odel uses half mild, half hot)
3 oz. spaghetti sauce seasoning (this is usually 2 packets)
28 oz can of diced tomatoes
28 oz can of tomato sauce
8 - 10 oz of olives - we use a combination of Greek and stuffed green olives.
Brown the sausage (removed from the casing if necessary) while stirring in the spaghetti sauce seasoning. Add the remaining ingredients and simmer uncovered for at least one hour, stirring occasionally. Done!
We divide this into 4 quart-sized ziplock baggies, flatten them, and stick ‘em in the freezer. One baggie makes enough sauce for two servings (a total of 4-5 ozs of dry pasta).