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Not Red Spaghetti Sauce

Not Red Spaghetti Sauce

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Sheila

A lovely Italian sausage and vegetable topping to serve over your spaghetti for a change of pace. Add pimento for a dash of color.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 726 kcal
  • 36%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1566 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender.
  2. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Serve pasta sauce over hot spaghetti.
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Reviews

JENUS
19
1/17/2006

This was a good reciepe. I would cut down on the butter next time it was kind of greasy and a bit salty maybe 1 boullion cube would cut it. My husband enjoyed it and definitly wants it again. I also added 8oz. of mushrooms.

lola2337
18
3/20/2006

Delicious! I did make some changes based on some reviews, however. I only used 1/2 lb. sausage and 1 bullion cube, but doubled the mushrooms. Oh, and I also cut down the butter quite a bit to reduce the fat. One thing I'll do different next time is cube the zuccinni; I cut them into strips this time, and I thought they were a little too chunky. Definitely a keeper!

r.foley
15
8/21/2006

Awesome & Easy. I modified the recipe a lot, because I didn't have any zuchinni or chicken buillon on hand- but I halved the recipe and used one beef buillon cube and it turned out amazing. I will definately make this again and next time maybe still use just one cube of buillon cause it was fairly salty.