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“I can put this hearty dish together, make a salad and have supper on the table in 30 minutes flat. It's one of my favorite hurry-up meals-whether making it from scratch or taking the sauce out of the freezer.” Shirley Klinner - Medford, Wisconsin
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1 cup spaghetti with 3/4 cup sauce equals 358 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 358 mg sodium, 59 g carbohydrate, 5 g fiber, 18 g protein.
Originally published as Two-Meat Spaghetti Sauce in Simple & Delicious November/December 2008, p25
Perfectly Cooked SpaghettiTo prevent spaghetti from sticking together when cooking, be sure to use a large kettle or Dutch oven and 3 quarts of water for every 8 ounces of pasta you plan to cook. Then add 1 tablespoon olive or vegetable oil to the water. (This will also help prevent it from boiling over.) Be sure the water has come to a full rolling boil before stirring in the pasta. Then stir several times while the pasta is cooking to separate strands.
To prevent spaghetti from sticking together when cooking, be sure to use a large kettle or Dutch oven and 3 quarts of water for every 8 ounces of pasta you plan to cook. Then add 1 tablespoon olive or vegetable oil to the water. (This will also help prevent it from boiling over.) Be sure the water has come to a full rolling boil before stirring in the pasta. Then stir several times while the pasta is cooking to separate strands.
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Reviewed on Dec. 03, 2011 by hbaseley
My mother found this recipe first and served it to our family. A hit with all of us!
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