- 8
- 10 mins
- 24 mins
Ingredients
- 2 (24 oz) jars Ragu Traditional pasta sauce
- 1 lb thin spaghetti noodles
- 1 (15 oz) can chicken broth
- 1 (14-16 oz) pre-cooked Italian sausage (I used turkey sausage), sliced
- 1 cup cherry tomatoes, halved
- 1 medium onion, roughly chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon Italian seasoning
- 1 cup water
- 1/2 cup sour cream
- 1/2 cup mozzarella cheese, shredded
Preparation
Step 1
Instructions
Pour 1 jar of pasta sauce and chicken broth into the bottom of a large (12") braising pan or dutch oven pan. Break spaghetti noodles in half and toss with sauce and broth. Add sausage, tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour other jar of spaghetti sauce and 1 cup of water into the pan and turn heat on high. Once it starts to boil, turn heat down to medium heat and let cook for 9-10 minutes (or until the noodles are al dente), stirring every couple of minutes so that the noodles don't stick together and it is evenly cooked.
Turn heat down to low and stir in sour cream and mozzarella cheese. Let it cook over the low heat for 2-3 minutes, or until the cheese is completely melted.
Scoop into individual servings and top with fresh parsley and shredded Parmesan cheese (if desired).
Instructions