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.