12 oz thin spaghetti
1 lb itallian sausage (or hamburger if its what you have)
1 28 oz can crushed tomatoes
3 garlic cloves, crushed
1 Tbsp dried minced onion flakes
1 Tbsp dried basil
1 Tbsp sugar
32 oz chicken broth
1/2 cup heavy cream
In a Dutch oven, cook itallian sausage until no longer pink. Drain fat. Add remaining ingredients. Bring to a boil and reduce heat. Simmer for 15-20 minutes. Start watching the pasta at about 15 minutes.
