Italian Sausage Spaghetti

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

8

 ounces

 spaghetti

1

 cup

 Italian Five Cheese

1

 pound

 Italian sausage -- remove from casings

8

 ounces

 mushroom caps -- crimini or baby bella

29

 ounces

 no salt added diced tomatoes -- drained

16

 ounces

 no salt added tomato sauce

6

 ounces

 no salt added tomato paste

1

 tablespoon

 Dijon mustard

1

 tablespoon

 low sodium Worcestershire sauce

2

 teaspoons

 Italian seasoning

1

 teaspoon

 seasoned salt

1/4

 teaspoon

 seasoned pepper

1/8

 teaspoon

 crushed red pepper

1

 small

 onion -- diced

2

 cloves

 garlic -- minced

1

 cup

 red wine

1

 tablespoon

 olive oil

1

 large

 red pepper -- diced

2 1/4

 ounces

 black olives -- sliced

Heat oil in a Dutch oven. Add sausage, onion, garlic, red pepper and mushrooms. Cook until meat in no longer pink and vegetables are softened.
Add tomatoes, tomato sauce, tomato paste, olives, salt, pepper, crushed red pepper, mustard, wine and Worcestershire sauce. Heat to boiling.
Reduce heat and simmer for 30 minutes.
Boil spaghetti according to package and drain.

Serve sauce over spaghetti and top with cheese.

Makes 8 servings.

NOTES : Crimini or baby portobello mushrooms make this dish richer.

Per Serving: 465 Calories; 28g Fat (56.3% calories from fat); 21g Protein; 29g Carbohydrate; 10g Dietary Fiber; 64mg Cholesterol; 978mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

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