Spaghetti

Olive oil tomatoes, diced (or canned diced tomatoes)
Garlic, chopped/minced tomato sauce/paste
Onion, ½ a med size, chopped ~1 tsp basil
Mushrooms, sliced ~1 tsp oregano
Olives, sliced S&P
Zucchini, diced spaghetti pasta
Artichokes, chopped Italian sausages

In a large skillet, drizzle olive oil in pan. Heat your oil up before you start sautéing your vegetables. Start with the garlic, then onions, mushrooms, olives, zucchini, artichokes and any other vegetable you care to add. I add the vegetables one at a time, cooking them down. I typically add the basil and oregano after the mushrooms, then S&P after I’ve added all the vegetables. Add your diced tomatoes and cook all veggies for about 15 mins. Add tomato sauce and paste to your desired thickness. You can use the Italian style sauce/paste, too. Cover and simmer on low for about 1-1.5 hours, stirring occasionally.

Cook pasta according to directions.

Italian sausages: pierce the skin with a fork and drop carefully into boiling water. Cook for about 25 mins. Remove from water and remove any excess water with a paper towel. In a skillet, heat up some olive oil and brown the sausages on all sides. You can serve the sausages whole on top of your spaghetti or slice them up and add them to your sauce.

From frozen: thaw the spaghetti sauce and heat up in a pan. Prepare the pasta according to directions. The sausages have already been boiled. So you can brown them in a skillet and serve whole or slice and add to sauce. Serve with parm cheese and bread.