Not Red Spaghetti Sauce

Not Red Spaghetti Sauce

59 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Sheila
Recipe by  Sheila

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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. Serve over cooked pasta.

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Reviews (59)

Rate This Recipe
lola2337
18

lola2337

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!

JENUS
18

JENUS

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.

r.foley
15

r.foley

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 37 g
  • 57%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 17.2 g
  • 34%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 1561 mg
  • 62%

Based on a 2,000 calorie diet

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