Who doesn’t love spaghetti? Nutritionist Jill Castle shares the reason why “Mama Mia!” is in the title of this recipe!

Servings: 6-8

For the Sauce:

1, 29 oz can of whole tomatoes

1, 15 oz. can of tomato sauce

1 tablespoon basil

1 tablespoon parsley

½ tablespoon oregano

3 tablespoons sugar

1 clove Elephant garlic, rough chop

¼ cup parmesan cheese

1 package of Italian sweet or hot sausages (6-8 to a package)

1 pound spaghetti noodles

Pre-heat oven to 350 F. In a baking pan, add the sausages and bake for 40 minutes, turning mid-way through cooking. Remove from the oven and let cool, saving 2 sausages to add to the sauce later.

In a large pot over medium heat, add the tomatoes, sauce, herbs, sugar and garlic. Heat through and puree the mixture with a blender until all the ingredients are pureed and the sauce is smooth and thick. (If you are using a blender, carefully transfer the hot tomato mixture in small batches to the blender, about half full, and blend until pureed. Make sure to cover the lid securely, as mixture will be very hot. Transfer the small batches into another pot. Do this until all sauce has been blenderized.)

Turn the heat to low and let simmer, uncovered,  for at least 30 minutes to let the flavors meld. Add the two sausages to the sauce to flavor it a bit and parmesan cheese. Simmer for another 15 minutes. Meanwhile, start the water for the pasta, and cook according to package directions; drain and place in a large bowl. Ladle the sauce on top, and arrange the sausages. Or you can serve individual bowls with pasta and sauce/sausages.