Easy Italian Pasta with Sausage
Pasta night is made even better when it's simple and quick, on top of being delicious! This tomato based pasta can be enjoyed with or without sausage, but it does add an extra level of awesome to the dish!
Ingredients
- 8 oz. uncooked spaghetti noodles 5 cups cooked
- 2 tablespoon olive oil
- ¾ cup diced yellow onion
- 2 tablespoon minced garlic
- 14.5 oz. can no salt crushed tomatoes 1 can
- 2 tablespoon water to rinse out can
- 1 ½ teaspoon sea salt
- 1 teaspoon dried basil
- freshly ground pepper to taste
- ½ teaspoon garlic powder
- ¾ cup finely shredded zucchini use small holes on cheese grater then squeeze out some of liquid
- ½ cup diced baby bella mushrooms
Instructions
- Cook noodles as directed or cook at a boil for about 6-7 minutes. Drain water but don’t rinse noodles to keep the starches that will help hold the sauce. Set aside.
- Using small holes on cheese grater shred zucchini. Gently squeeze out some of the excess liquid but it doesn’t have to be all. Dice mushrooms.
- In a medium-sized saucepan add 2 tablespoon oil and heat to medium-low heat (level 3). Once hot, add onion and garlic and sauté for 5 minutes. Meanwhile, prep the sauce and seasonings.
- In a medium-sized bowl combine all remaining ingredients including the zucchini and mushrooms.
- After 5 minutes of sautéing vegetables, add sauce mix, stir to combine and continue cooking for another 10 minutes. Decrease heat to low and cook for another 10 minutes.
- Serve with cooked sausage links. I used a smoked apple and gouda sausage and it was a great combination!Top with ground red pepper (cayenne) for added heat.