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. |