- 4
Ingredients
- 5 ounces Italian bulk turkey sausage
- 2 tsp. olive oil
- 1 small onion, finely chopped
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 large sweet red or yellow peppers, diced
- 1/4 cup minced fresh basil
- 2 tsp. minced fresh oregano
- 1/4 cup tomato paste
- 8 ounces uncooked spaghetti
Preparation
Step 1
Coat a large no-stick frying pan with no-stick spray. Crumble the sausage into the pan. Cook over medium-high heat, breaking up the meat with a wooden spoon, for 4 to 5 minutes, or until lightly browned.
Line a platter with several thicknesses of paper towels. Transfer the sausage to the plate and drain well.
Wipe out the pan with a paper towel. Add the oil and onions. Cook, stirring, for 5 minutes, or until the onions are softened but not browned.
Add the mushrooms, garlic, peppers, basil and oregano. Cook, stirring occasionally, for 5 minutes, or until the mushrooms begin to soften.
Add the tomato paste and sausage. Cook, stirring occasionally, for 10 minutes, or until the vegetables are tender.
While the sauce is cooking, cook the spaghetti in a large pot of boiling water until just tender. Drain. Serve topped with the sauce.
Calories per serving: 312