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Spinach Pasta Sauce

Total Time

Prep: 25 min. Cook: 1 hour


8-10 servings

People are always surprised to hear that the "secret" ingredient in this special sauce is to add a touch of anise. The herb nicely complements the zippy Italian sausage and chunky tomatoes.—Margaret Allen, Abingdon, Virginia


  • 1-1/2 pounds bulk mild Italian sausage
  • 3 cups sliced fresh mushrooms
  • 1/2 cup each chopped carrot, green pepper and onion
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup beef broth or red wine
  • 3/4 teaspoon each aniseed, seasoned salt, pepper, garlic powder, brown sugar, dried basil and oregano
  • 4 cups coarsely chopped fresh spinach
  • Hot cooked pasta
  • 2 cups shredded mozzarella cheese
  • 1/4 cup crumbled cooked bacon


  1. In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saute for 5 minutes. Add tomatoes, sauce, paste, Parmesan, broth and seasonings; cover and simmer for 1 hour. Add spinach; heat through. Serve over pasta; top with mozzarella and bacon.

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