This recipe serves 25 teenage boys. You for sure could cut the sauce recipe in 1/2 and it would be more than enough for 8-10.
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato sauce and water.
Add basil, oregano, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for about an hour.
Cook spaghetti according to package directions.
While the pasta is cooing, mix together sour cream, cream cheese and parsley.
In a large lasagna-style pan, put down a layer of cooked spaghetti then spread a layer of the cream cheese blend over the spaghetti; top with sauce, sprinkle with mozzarella and put in the oven at 175 for about half an hour to warm through and melt cheese, keep warm or serve.