1. Spaghetti w/pre-made sauce and some tweeks

Start a pot of water for the spaghetti, over medium heat, so it will get to a boil quicker.
Mix 1/2 lb of mild Italian sausage with 1/2 of hot Italian sausage. (Save the rest to use in my Zuppa Toscana soup recipe) Winking 3
Dice a small onion (color of your choice), I like red.

Cook the sausage over medium heat, flipping half way through the cook.
Chop the sausage into small bites, and then add the onion and cook until they're translucent.

Add two jars of 24 oz Classico Marinara (your favorite flavor), or one 40 oz jar of Rao's Homemade Marinara Pasta Sauce.
Shake in about a tablespoon of Worcestershire sauce.
Add one 7 oz can of whole button mushrooms. I do this so it's easy for my wife to pick them out. If your family likes mushrooms, use whatever kind you like.
Reduce heat to simmer.

Adjust the heat on the water to bring it to a good boil.
Add the spaghetti (I break mine in half), and cook for 11 minutes for al dente.

When the spaghetti is cooked, drain but do not rinse.

2. Spaghetti and meatballs

Ingredients
Frozen Italian meatballs
Can of Garlic & Herb pasta sauce (12oz / 340g) I use 1/2 a large can
A few chopped mushrooms
4oz / 110g Spaghetti
Grated parmesan or other cheese (optional)

Instructions
Heat oven to 350F / 180C
Place meatballs in a greased baking tray and cook for 15 mins (or according to instructions)
Cook spaghetti in a pan
In a separate pan, heat the can of pasta sauce, add chopped mushrooms.
When meatballs are done, add to pasta sauce and stir well.
Drain pasta and put on plate, pour over meatballs sauce.
Add grated cheese

3. My Spaghetti

1can pasta sauce. I make my own. 1 can stewed tomatoes. I use my own. 1 can mushrooms or fresh mushrooms, sauteed. Saute chopped bell peppers. Sometimes I add sauteed chopped zucchini. 1/2 box of spaghetti, linguini or fettuccine. Put all in sauce and heat thru while pasta is cooking. Drain pasta, add sauce, mix well and serve. Top with some parmesan cheese.

4. Mom's Spaghetti

Ingredients
2 28 Oz cans of peeled san marazano tomatoes.
1 Large yellow onion, julienned.
6 Garlic cloves, sliced thin.
6 Basil leaves, torn. Fresh is best.
2 Tablespoons tomato paste.
1 Cup red wine.
1/8 Cup olive oil.
Salt & Pepper to taste.

Glaze the sliced onions in oil or salted butter before adding other ingredients. Let marinara stew until thick and flaverful, at least an hour. Don’t be afraid to add in ingredients like fresh tomatoes, spinach or grilled sausage! That's my own addition but its much petter personalised.

Add fresh cooked al dente spaghetti noodles just before serving, and top with fresh grated parmesan cheese.

The secret to my mom's perfect spaghetti involves using good quality pasta, salting water generously, cooking it al dente, never rinsing, and finishing it directly in the sauce with a splash of starchy pasta water for a velvety, cohesive dish that tastes seasoned to perfection.