Weeknight Spaghetti Marinara with Italian Sausage
with NV ‘2015’ Elliptical Society Red
(Recipe Courtesy of Mildred, an Elliptical Society Member)
28 oz. can whole plum tomatoes, diced
2 Tablespoons tomato paste
1 clove garlic, diced
½ cup chopped onions
1 cup water
2 Tablespoons of olive oil
Salt and Pepper
1 package sweet Italian link sausage
1 lb spaghetti
Boil water, and cook spaghetti according to package directions.
Sauté onions in olive oil until golden. Add garlic and sauté one minute. Add tomatoes, tomato paste, and water. Simmer until thickened to desired consistency. Season as needed with salt, pepper and Italian seasoning.
Meanwhile, grill the sausages according to the package directions. Once they’re cooked and have had time to rest, slice them into 1-inch pieces.
Add sausage to sauce once ready, and serve over pasta. If you’re concerned about carbohydrates, substitute shredded zucchini for pasta.
Makes 4 servings.