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Mozzarella and Roasted Garlic Sausage Spaghetti

December 2, 2009
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We’re back to the Sam’s gourmet chicken sausages tonight.  I was in the mood for spaghetti since it’s cold, but I didn’t want to actually thaw out any beef, so sausage it was.  The results were quite tasty, though I think I’d prefer a different pasta than spaghetti because I had a hard time getting pasta in every bite because it kept slithering off the fork.  This makes 3 servings at 504 calories and 10.2 grams of fat.   So I offer it up for this week’s Presto Pasta Night, hosted by Kevin of Closet Cooking.

Ingredients:

  • 1 jar/can your favorite spaghetti sauce
  • 1 cup rough chopped mushrooms
  • 1 pound mozzarella and roasted garlic sausages, diced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 6 oz. dried whole wheat spaghetti

Directions:

  1. Add the spaghetti sauce, mushrooms, sausage, basil, and garlic and mix well.
  2. Simmer on low for at least thirty minutes.
  3. Prepare your pasta water (salt and bring to a boil).
  4. Add pasta and cook until al dente.
  5. Drain pasta and plate up with sauce.
  6. Serve with garlic bread.

Printable version.

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5 Comments leave one →
  1. December 4, 2009 2:51 pm

    Looks very tasty. I do love finding interesting sausages to go with my pasta. Thanks for sharing with Presto Pasta Nights.

  2. December 4, 2009 6:15 pm

    Those mozzarella and roasted garlic sausages sound so good and they would be perfect in a pasta! Thanks for sharing!

  3. December 11, 2009 1:58 pm

    That sauce looks so good! What brand did you use? I bet this would be great in ziti or penne so you could get chunks in every bite. Delicious.

    • Kait Nolan permalink
      December 11, 2009 4:42 pm

      Honestly, I don’t remember. It was just some no name brand in the pantry. Anything would do.

  4. December 11, 2009 3:48 pm

    This looks absoultely delicious. I have never just used sausage with spaghetti, but would think that the unique flavor of the sausage really shines through. Great recipe to try. Thanks

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