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Spaghetti sauce is typically mostly meat, about a pound of ground beef bound by a scant amount of marinara. Here we reverse the ratio, using sausage as the flavor agent instead of the base and adding plenty of vegetables.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Recipe Summary test

Serves 4 (serving size: 1/2 cup pasta and 3/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

  • Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.

  • Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.

Nutrition Facts

391 calories; fat 9.7g; saturated fat 0.8g; mono fat 2.9g; poly fat 1g; protein 21g; carbohydrates 62g; fiber 12g; cholesterol 25mg; iron 5mg; sodium 547mg; calcium 121mg; sugars 11g.