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Spaghetti the Moreo Way

Moreo Spaghetti quickly made with Angel hair pasta, canned sauce and Johnsonville Italian Sweet Sausage Mild and fresh herbs.
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Course Main Course
Cuisine Italian


pasta cooker or colander
Large Skillet


  • 1 lb ground Johnsonville Sweet Italian Sausage
  • 4 tablespoons merlot
  • 2 teaspoons Worcestershire sauce
  • 1 cube of caramelized onions
  • 1 tablespoon plus 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 2 cans Hunt's Pasta Sauce
  • 1 tablespoon sugar
  • 1 teaspoon fresh Oregano
  • 1 teaspoon fresh Rosemary
  • 1 teaspoon fresh Basil
  • 5 quarts fresh Thyme
  • 5 quarts water
  • 1 pound box Creamette Angel Hair Pasta


  • Put 5 quarts of water in large pot, add 1 tablespoon of salt, and bring to boil.
  • Brown the ground Johnsonville Sweet Italian Sausage in a large deep skillet. Drain off excess fat, add merlot, and deglaze until merlot smell leaves.
  • Stir in the caramelized onions. Simmer a couple of minutes, and add the Worcestershire sauce, continuing to simmer.
  • Add herb mixture and stir until wilted. Then, add the two cans of pasta sauce. Add the sugar and stir. I always taste to make sure I have the flavor I want. Lower heat and let simmer while pasta is cooking.
    Spaghetti Sauce
  • Serve sauce over the spaghetti or combine with the sauce in the pot and let simmer a few minutes.  
  • Sprinkle with parmesan cheese and enjoy.


Pasta Cooking Tips

  • Add plenty of salt to the pasta water.
  • Cook the pasta “al-dente,” which means the pasta will be tender, but not mushy. It will still have a bit of a bite, which is perfect.
  • After the pasta has cooked, add a large spoonful of the pasta water to the sauce.
Keyword spaghetti
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