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Italian Sausage Spaghetti

 Italian Sausage Spaghetti
Spicy slices of leftover sausage and Italian seasoning lend plenty of flavor to this speedy spaghetti sauce from Joyce Hostetler of Midway, Arkansas. The chunky mixture turns a plate of pasta into a satisfying second-day supper.
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 5 cooked Italian sausage links, cut into 1/4-inch slices
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti

Directions

  • In a large saucepan, saute onion and green pepper in oil until
  • tender. Add garlic; cook 1 minute longer. Stir in the sausage,
  • tomatoes, tomato paste, water, sugar and seasonings. Bring to a
  • boil. Reduce heat; cover and simmer for 15 minutes. Serve with
  • spaghetti. Yield: 5 servings.
Nutritional Facts: 1 serving (1 each) equals 364 calories, 23 g fat (8 g saturated fat), 65 mg cholesterol, 1,230 mg sodium, 20 g carbohydrate, 5 g fiber, 19 g protein.

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Italian Sausage Spaghetti (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.