1 (24 ounce) jar spaghetti sauce
3 tablespoons olive oil
3 (14 ounce) cans whole tomatoes, drained
2 large sweet onions, diced
2 tablespoons all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 small green onion, diced
1/2 cup tomato juice
1/4 teaspoon salt
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon dried basil
1/8 teaspoon garlic powder
1/3 teaspoon dried basil
1/8 teaspoon dried basil
1/3 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/4 teaspoon dried basil
Mix spaghetti sauce, oil, tomatoes, onion, flour, basil, oregano and green onion. Remove sausage from water and soak in 1 tablespoon of tomato juice. Add sauce, tomatoes, onion, vinegar, salt and garlic powder and soak for 15 minutes.
Place spaghetti sauce mixture and vegetables into a large bowl and toss to coat, pour mixture over pasta. Cover and marinate off flavors in refrigerator.
Bring a small saucepan of peanut oil to a boil. Add pasta and toss for a few minutes.
Add drizzled tomato sauce and tomato mixture and toss to coat. Spread sauce over pasta and toss to coat.
Cover and refrigerate pasta in an airtight container until in a second refrigerator jar or container. Drain excess liquid from pasta and shred. Discard remaining pasta.
Store pasta and vegetables in small refrigerator airtight containers for up to one week. In the refrigerator, marinate and set aside.
Combine tomato sauce, Italian spread and tomato mixture in a large bowl with each serving of pasta, cucumber, tomato, onion, cucumber, tomato, onion and chervil. Steam and spoon over all, allowing the mixture to absorb.
Slice immediately after serving. Transfer to a serving bowl. Garnish with marble and basil leaves.