homemade red sauce

do you still call it spaghetti sauce when the pasta isn't spaghetti?

from the farmer's market: tomatoes, onions, a red pepper, and a green pepper.
from the store: turkey sausage, garlic, and dry spices (on hand), whole wheat rigatoni (from brooke)

i used my basic 'spaghetti' sauce recipe and let it simmer for quite a while (i've found that to be the key to enhancing the flavor - let it sit for a looong time). the veggies produced too much liquid so we ended up having to add a roux of flour + water to thicken it up. i'm not sure if i liked the peppers in this; i almost bought some mushrooms to put in it - would've been interesting.

we had salad beforehand and the meal was tasty for both dinner and lunch the next day.