For the Tuesday night dinner before I went to Denver, I made a baked penne in a mushroom and Italian sausage marinara and topped with shredded cheese. There was also salad and garlic bread, as always. The marinara was amazing, and Scott put this dinner in his Top 10 favorite dinners. I took the time to make the marinara the night before, letting it simmer for an hour and a half and then sit in the fridge all day Tuesday. This is probably what made the sauce that much better, giving the flavors the time to truly meld together. I don't really remember what I did exactly and I never measure my marinara anymore. Crushed tomatoes, tomato sauce, Italian seasoning, plenty of minced garlic, salt, pepper, a few pinches of white sugar, maybe a hint of crushed red pepper flakes. I do love a good red sauce.
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