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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it, says Laurinda Johnston, a field editor in Belchertown, Massachusetts. Ingredients:
4 celery ribs, chopped |
1 large onion, chopped |
1 large green pepper, chopped |
2-1/2 cups water, divided |
3 italian turkey sausage links (4 ounces each), casings removed |
1 can (29 ounces) tomato sauce |
1 can (28 ounces) diced tomatoes, undrained |
3 cans (6 ounces each) tomato paste |
1/2 cup minced fresh parsley |
5 to 6 garlic cloves, minced |
3 teaspoons italian seasoning |
1 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
6 cups hot cooked spaghetti |
shredded parmesan cheese, optional |
Directions:
1. In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced.
2. Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired. Yield: 12 servings.
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