Spaghetti with Sausage and Simple Tomato Sauce

Photo: Romulo Yanes; Styling: Mary-Ellen Weinrib

This versatile Italian dish goes from stovetop to table in less than 30 minutes. Serve with a simple salad for a filling weeknight meal.

Yield: 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons cheese, and 1 tablespoon basil)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 460
  • Fat: 16.9g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 2.8g
  • Protein: 24.4g
  • Carbohydrate: 53.3g
  • Fiber: 4g
  • Cholesterol: 57mg
  • Iron: 4.7mg
  • Sodium: 895mg
  • Calcium: 253mg

Ingredients

  • 8 ounces hot Italian turkey sausage links
  • 8 ounces uncooked spaghetti
  • 1 (28-ounce) can no-salt-added whole tomatoes, undrained
  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 5 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup torn fresh basil
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

  1. 1. Preheat broiler.
  2. 2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.
  3. 3. Cook pasta according to package directions, omitting salt and fat; drain.
  4. 4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.
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