This is the stuff that almost put Jimzee in his grave a couple of weeks ago.  And left TheBeast crying for mercy.

2 quarts canned tomatoes

1 large white onion, fine dice

8 cloves garlic, fine dice

1 yellow squash, diced

1/3 cup chopped cherry peppers (Oliverio's from Clarksburg WV preferred)

1 can tomato paste

3 tbsp sugar

3 tbsp kosher salt

1/3 cup extra virgin olive oil

2 cups white wine

2 lbs. grilled italian sausage

2 lbs. spaghetti

Heat oil in a large high-walled skillet or rondo.  Combine onion, garlic, squash and a few pinches of salt in skillet once oil is heated.  Saute until onions are translucent and squash is almost gone.

Add can of tomato paste and chopped cherry peppers, saute until paste is a dark red.

Deglaze pan with white wine (pour wine and scrape bottom of pan), then add the two quarts of tomatoes.  Cover and simmer for 1-2 hours, stirring occasionally.  If a thicker sauce is desired, simmer uncovered.  

Cook pasta to al dente in heavily salted water (6-7 minutes depending on pasta).  Once pasta is about a minute away from perfection, drain and add to sauce in pan.  Finish cooking with sauce.

Serve with sausage and lots of beer, wine, or water.

That really sounds good.  I will have to try it.

Chef Burley in the house!

Sounds like it's right down my alley

I like your style, Burley!!

Kind of hoping you would publish that sometime.  I am ready for round two.  

Guys, Burley is a great cook.  He would be great to have around deer camp.

Guess I know what we will be having at least one day while in West by god Virignia.

You need to try one of our pizzas we concocted.

Sounds Good

Especially with a BEER.

Sounds delicious. Is it up to the cook whether the Italian sausage is mild or hot?

Hot if you're a glutton for punishment.

Kind of hoping you would publish that sometime. I am ready for round two.

Well, I put this up since you forgot to take some home for that spicy gal.