 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is a satisfying one pot dish that has lots of flavor and texture. My 6 y/o son ate a second helping despite the onions and peppers in the sauce. I used left-over steak a jus that I had frozen, not consommé, and Classico brand 'Italian Sausage with peppers and onions' for the spaghetti sauce Ingredients:
6 sweet breakfast sausage links |
1 cup bunching onion |
1/2 cup green pepper |
1/2 cup celery |
1/2 cup brown button mushroom |
1/2 cup beef consomme |
1/2 lb rotini pasta |
26 ounces spaghetti sauce |
1 garlic clove |
1 tablespoon olive oil |
Directions:
1. Cook pasta according to box instructions, drain and set it aside if it finishes before the sauce is done.
2. Chop all veggies and mushrooms evenly.
3. Heat a large pan and add olive oil, onions, sausages, peppers, mushrooms and celery, cook until brown-stir frequently.
4. Add garlic and cook a minute more.
5. Add spaghetti sauce and use a jus to swish out jar into sauce.
6. Stir and heat through, add pasta and simmer until sauce thickens a little.
7. Serve.
|
|