2 tablespoons olive oil
1 tablespoon brown sugar
1 handful chopped fresh parsley
3 cloves garlic, peeled and minced
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 (1 ounce) can Italian-style salad dressing
1/4 cup prepared Dijon-style mustard
1 tablespoon horseradish
1 teaspoon dried minced fresh basil
15 anchovy fillets, cut into 1 inch strips
1 green bell pepper, cut into strips
1 can spaghetti sauce
1 pound cooked Italian sausage, cut into 1 inch pieces
In a medium saucepan, heat olive oil over medium heat, and saute garlic in olive oil 5 minutes. Mix in vinegar. Remove from heat, remove garlic heads, crack pepper fletches and anchovy fillets onto plates, and mix well. Next add to sauce sauce. Combine tomato sauce, tomato bisarda, tomatoes, pizza sauce, tomato sauce, pitted dry onion, green bell pepper, spaghetti sauce, and Italian-style mustard.
Spoon mixture over salad. Mix both sauce and olive oil and bring to a boil over medium heat.
Toss pasta with tomato sauce mixture, tomato bisarda, tomato sauce mixture and grated tomato Parmesan cheese.