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Sausage Spaghetti Supper

 Sausage Spaghetti Supper
Maria Costello of Monroe, North Carolina writes,"Since I work, I look for recipes like this that are quick and easy and fit into our budget," At about 71¢ a serving, this dish fills the bill for Maria and her husband, who love sausage.
6 ServingsPrep/Total Time: 20 min.


  • 1 pound Johnsonville® Polish Kielbasa Sausage, thinly sliced and halved
  • 1 medium onion, chopped
  • 1/2 cup sliced celery
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 4 cups hot cooked spaghetti
  • 1/2 cup shredded cheddar cheese


  • In a large skillet, cook the sausage, onion and celery over medium
  • heat until vegetables are tender. Add the tomatoes, mushrooms,
  • oregano, basil and garlic salt; bring to a boil. Reduce heat and
  • simmer for 2 minutes. Spoon over spaghetti; sprinkle with cheese.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 460 calories, 24 g fat (10 g saturated fat), 61 mg cholesterol, 1,276 mg sodium, 42 g carbohydrate, 5 g fiber, 20 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese,

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Sausage Spaghetti Supper (continued)

Wine (continued)
Malbec or Zinfandel.