Spaghetti with Sausage & Simple Tomato Sauce

I have to say the Cooking Light April 2010 issue is really awesome.  There are so many recipes in it that I am planning to make….and have made!  My blogging friend Jamie and fellow Cooking Light Virtual Supper Club buddy made this earlier this week.  When she said it was a “family pleasing dinner”, I knew I would definitely be making it!

Like Jamie, I did not find turkey sausage (why is that so hard to find anymore?) but I did find the Al Fresco Italian Chicken Sausage – which is actually much better than turkey sausage in my opinion!  I also did not have whole tomatoes but did have crushed tomatoes….these worked just as well!

This was a quick, easy, and very yummy meal to sit on our Friday night table after a rough day (and yes, Friday afternoon turned out to be a very rough day for me!).


Spaghetti with Sausage and Simple Tomato Sauce
adapted from Cooking Light

8 ounces hot Italian turkey (or Chicken) 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 salt
1/4 cup torn fresh basil
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Slice sausages and cook in small amount of oil in a hot skillet until done.  Set aside and keep warm.

Cook pasta according to package directions; drain.

Place tomatoes in a food processor and process until almost smooth. Heat olive oil in a large nonstick skillet over medium high heat. Add crushed red pepper and minced garlic; saute 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.

Comments

  1. says

    I absolutely love Johnsonville's smoked turkey sausage. Six grams of fat per serving and when you add it to a pasta recipe you can almost divide that in half. But I've been having a hard time finding it too!

  2. says

    Lol, I rcv'd this recipe in an email and saved it to make this weekend. Glad to hear that you give it a thumbs up.

    Happy Easter!
    ~ Ingrid

  3. says

    I agree Shelby, the April CL edition is full of great recipes. I have a ton bookmarked. I'm glad you liked this recipe as much as my family did. I have never tried chicken sausage but the next time I make this recipe I will definitely be trying it.

  4. says

    That looks so good – and I'm starving. I could do this for breakfast…
    We can't get any but good old pork sausage with mystery bits. Europeans, in general, aren't so, um, fussy, about their sausages. Which means I had to get used to finding inedible bits on occasion. The more 'country' the sausage the more chunks. Really tasty tho…. LOL

  5. says

    Can you guys get Lupo's sausage up there? Their hot chicken sausage is the best I have ever had. This looks great & sorry you had a bad day – hope things are better now!

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