If you took the best parts of a supreme pizza and spaghetti and run them together...
Every cook has that one dish, right? The one people ask for, the one that disappears first at gatherings. For me, it's this spaghetti. It evolved over time, starting with a simple idea: a meat sauce should be loaded with everything good. Not just meat, but tons of vibrant vegetables, each adding its own character.
The foundation is key – a thick, flavorful marinara that clings to the pasta. I build it with rich crushed tomatoes, simmered until concentrated and deeply savory. But the real magic is in the mix-ins. I love using both spicy and sweet Italian sausage; the combination provides a fantastic balance and depth that one alone can't achieve.
Then come the vegetables! Beyond the essential onions and bell peppers, I add earthy mushrooms and briny sliced olives. But the secret weapon, the ingredient that always gets people talking, is the sliced pickled mild banana peppers. They add a bright, tangy counterpoint to the richness of the sauce and sausage – an unexpected pop that makes the whole dish sing.
Simmering this sauce fills the house with the most incredible aroma – a mix of slow-cooked tomatoes, savory meat, fragrant herbs, and that subtle vinegary tang from the banana peppers. It’s the smell of home, of comfort, and of good food shared. When it’s finally served over perfectly cooked spaghetti, piled high with that glorious, chunky sauce… well, it’s pure joy in a bowl. It's a dish that satisfies on every level – hearty, flavorful, and packed with goodness.
Supremo - Loaded Spaghetti Recipe
This recipe makes a large pot of sauce, enough for 1 lb of spaghetti, generously serving 6-8 people, with potential leftovers.
Ingredients:
- 1 tablespoon olive oil
- 1 lb Italian sausage (use a mix of 1/2 lb spicy and 1/2 lb sweet, or adjust to your preference)
- 1 large onion, diced
- 1 large green bell pepper, diced
- 8 oz mushrooms, sliced
- 4-6 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1/2 cup sliced black olives
- 1/4 cup sliced pickled mild banana peppers (plus a splash of the brine- optional)
- 2 teaspoons dried pizza herb blend (containing oregano, basil, thyme, etc.)
- 1 teaspoon dried classical Italian herb blend (containing oregano, basil, parsley, etc.)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of sugar (optional, to balance acidity)
- 1 lb spaghetti
- Grated Parmesan or Pecorino Romano cheese, for serving
Processes/Steps:
- Cook Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage (both spicy and sweet if using a mix) and cook, breaking it up with a spoon, until browned and cooked through. Drain off most of the rendered fat, leaving just a tablespoon or two in the pot.
- Sauté Vegetables: Add the diced onion, green bell pepper, and sliced mushrooms to the pot with the sausage. Cook, stirring occasionally, until the vegetables are softened and the mushrooms have released their liquid, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes & Seasoning: Stir in the crushed tomatoes, diced tomatoes (with their juice), and tomato paste. Add the sliced black olives, sliced pickled mild banana peppers, pizza herb blend, Italian herb blend, salt, and black pepper. Add a pinch of sugar if desired to mellow the acidity of the tomatoes. Stir everything to combine.
- Simmer Sauce: Bring the sauce to a gentle simmer over medium-low heat. Reduce the heat to low, cover partially, and let the sauce simmer for at least 30 minutes, or preferably longer (1-2 hours), stirring occasionally. Simmering helps the flavors meld and the sauce thicken. Taste and adjust salt and pepper as needed towards the end of simmering. If the sauce becomes too thick, add a splash of water or broth.
- Cook Spaghetti: While the sauce is simmering, cook the spaghetti according to package directions in a large pot of boiling, salted water until al dente. Drain the spaghetti.
- Serve: Serve the hot sauce generously over the drained spaghetti. Garnish with plenty of grated Parmesan or Pecorino Romano cheese.
Nutritional Estimate (per serving, based on 7 servings):
- Calories: Approx. 450 - 550 kcal
- Protein: Approx. 25 - 30g
- Fat: Approx. 18 - 25g (varies with sausage fat content)
- Carbohydrates: Approx. 45 - 55g
- Fiber: Approx. 6 - 8g
Note: This is a rough estimate and can vary significantly based on specific ingredients used (especially sausage fat), serving sizes, and the exact herb blends.
This is my famous Loaded Spaghetti – a true labor of love that's always worth the effort. I hope you give it a try and make it one of your favorites too!
