Spaghetti three ways

Yield: 4 servings

Measure Ingredient
2 teaspoons Olive oil
1 cup Finely chopped onions
1 tablespoon Minced garlic
1 can (35 oz) whole tomatoes
1 teaspoon Sugar
½ pounds Sweet italian sausage
1 medium Green pepper, cut in strips
1 cup Part skimmed ricotta cheese
2 tablespoons Grated parmesan cheese
2 tablespoons Chopped fresh parsley
1 teaspoon Salt
¼ teaspoon Ground pepper
¼ teaspoon Oregano
1 dash Thyme
1 pounds Spaghetti, cooked
½ teaspoon Red pepper flakes
¼ teaspoon Salt
¼ teaspoon Ground pepper

SPAGHETTI - REGULAR

SAUSAGE AND PEPPERS

RICOTTA TOPPER

Heat oil in a skillet. Add onions; cover and cook for 5 minutes or until tender. Stir in garlic and cook for 30 seconds. Add tomatoes, sugar, salt, pepper, oregano and thyme. Bring to a boil, over medium high heat, cook uncovered for 20 minutes. Break up tomatoes with a spoon while cooking.

Transfer sauce to a bowl, Reserving ½ cup if making sausage and peppers.

Toss remaining sauce with cooked spaghetti. Makes 4 servings - each serving = 515 calories, 5 g fat (1 g sat fat), 0 g chol, 946 mg sodium, 101 mg carbo, 17 g protein.

Sausage and peppers: Remove sausage from casing. Crumble in a no stick skillet. Add green pepper and red pepper flakes and cook for 12 minutes or until sausage is browned. Drain, discarding dripping. Add reserved tomato sauce and stir to mix. Top each serving with sauce. Makes 4 servings - each serving = 655 calories, 15 g fat (4 g sat fat), 32 mg chol, 1347 mg sodium, 103 mg carbo, 26 g protein.

Ricotta topper: Combine all ingredients in a bowl. Top each serving of spaghetti and sauce with ¼ of the ricotta topping. Makes 4 servings - each serving = 615 calories, 10 g fat (4 sat fat), 21 mg chol, 1234 mg sodium, 104 mg carbo, 26 g protein.

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