Sausage Spaghetti
Recipe from Aunt Debbie, doctored up by me.
I never had sausage spaghetti growing up. When I met my husband this was one meal his sister cooked. She is the person from who I learned a lot about how moms (dads too - not to hurt feelings) prepare meals each day for their family. She cooked every single day. When she cooked she could feed an army. Needless to say, we always got invited over to eat. Plus they didn’t do leftovers, so we had the honor of taking the leftovers with us.
This meal is easy and done in 30 minutes. You can also meal prep sausage spaghetti. Freeze it or prep it out. If you freeze it you can brown your sausage and veggies, pre-cook your spaghetti, then add all other ingredients with the browned sausage and spaghetti to a gallon freezer bag. When you thaw it out you may add water as needed to thin the sauce and loosen the spaghetti. To prep it out, have everything cut up, and stored in a freezer bag in the refrigerator ready for you to come home and prepare for dinner.
Ingredients:
2 pk of chapel hill sausage link sliced
½ an onion cut up small -diced
3 cloves of garlic -crushed
3 cans of tomato paste
5 cans of water (tomato paste can) may have to add more if needed to be thinner in consistency
2 tsp of Italian seasoning
1 tsp marjoram
½ tsp salt
½ tsp pepper
3 TBS of sugar or honey or another sweetener (cuts the bitterness from the tomato paste)
1 12-15 oz package of spaghetti (cook per package)
Directions:
Place cut-up onion, crushed garlic, and sausage in a large soup pot. Brown sausage with onion and garlic. Drain grease if a lot. I usually do not.
Add tomato paste, water, and seasoning plus sweetener of choice. Mix well and simmer while spaghetti cooks. 10-15 minutes.
Serve over spaghetti. Serving size 10- My Fitness Pal recipe nutritional facts: Carbohydrates 32g, Protein 20.5g, Fat 16.4g, calories with spaghetti 355
I cook spaghetti squash for low-carb days. Cut the spaghetti squash in half, and spoon out the seeds. Place with flesh part down in a shallow baking pan with water about 1/4 inch up covering the bottom of the pan. Cook at 400 degrees for about 30 minutes. Carefully remove from oven. Shred with a fork. Sweet and tasty.
