This is a “Go To” recipe of ours that we use on week nights when we don’t have much time and want something tasty for dinner. We use Turkey Italian Sausage because it’s low in fat and cholesterol. You could substitute a low fat regular Italian Sausage if you like.
Make the Spatini Tomato Sauce
2 tbsp Spatini Seasoning
1/4 tsp McCormick Italian Seasoning
1 (13 oz) can of tomato sauce
Blend the Spatini, Italian Seasoning, and tomato sauce together in a large bowl.
Microwave for 30 – 40 seconds to warm up. Stir again.
What you need to make this recipe
Turkey (or regular) Italian Sausage
Submarine Sandwich Rolls (some call these Hoagie Rolls).
Shredded Mozzarella Cheese
Spatini Tomato Sauce (above)
Making the Italian Sausage Sandwich (a.k.a Grinders)
Cook 2 Italian Sausages for each sandwich you will be making.
Slice each sausage in half length-wise.
Spread the Spatini Tomato Sauce mix over both tops and bottoms of the hoagie roll.
Add 3 or 4 halves of the cooked Italian Sausage.
Top both sides of the Hoagie roll with shredded Mozzarella cheese.
Place on baking pan.
Broil until the cheese is melted and a little browned (caramelized).
Start to finish in less than 5 minutes. We use Gilroy Farms Minced Garlic in this recipe because we find it has better flavor the chopped fresh garlic, it’s creaminess makes it easy to spread, and there’s no peeling and chopping required.
Melt 2 tbsp butter in a coffee cup by microwaving on high for about 15 – 20 seconds.
Delicious and healthier for you than a Spatini Meat Sauce Spaghetti made with ground beef, this recipe is ready to eat in 20 minutes. We use Gilroy Farms minced garlic because it’s creamy smooth, has a strong garlic flavor and saves time.
This website is all about Spatini Seasoning. While the package of Spatini has recipes for making Italian Style Spaghetti Sauces we know Spatini is used in many, many more recipes.
We’re looking for recipes using Spatini and build a collection of all of the uses of Spatini. We will make every recipe submitted, take pictures of the prepared dish, and write about them here on SpatiniSeasoning.com.
Please share your favorite uses of Spatini in the comments at the bottom of this page.
We will be happy to credit you as the source of the recipe. Just tell us how you want the ‘By Line’. Samples ‘By Lines’ are below:
Submitted By J. Doe, Miami, FL
Submitted By Jane Doe, New York, NY
Submitted By J.D., LA, California
Submitted By Anonymous