1–2 pounds of Italian sausage links of your preference. Hot, sweet, turkey or chicken it doesn’t matter; just use what you like.
#10 can of crushed tomatoes(the brand I use is 102 ounces)
1/2teaspooncrushed red pepper flakes
1pounddried spaghetti for every 6-8 people
Meatballs for serving if desired
For the sauce:
In a skillet over medium heat sauté onions in olive oil until softened. Place in the bottom of a 6 quart slow cooker. Top onions with Italian sausage. Pour crushed tomatoes over sausage and onions. Add salt, garlic powder, basil, parsley, and crushed red pepper. Gently stir in enough of the water to reach desired consistency. Cover and cook on low 8-10 hours. Season to taste.
Remove sausage links from sauce and let cool. Cool the sauce in a shatter proof bowl in an ice bath. Slice the sausage into bite sized pieces and use a food processor or blender to break into smaller pieces if desired. Mix sausage with the sauce and freeze in 2-3 cup portions.
For the pasta:
Cook the spaghetti according to package directions. Mix with 3-4 cups of the prepared sauce and serve.
Thaw sauce in refrigerator overnight or until completely thawed. Heat in sauce pan until bubbling.