Saturday, August 8, 2009

Spaghetti with Sausage and Mushrooms

While at Publix last weekend I saw this Italian sausge with parsley and cheese. I was intrigued, so I bought them. I realized I had a couple jars of marinara from a previous shopping trip and decided to make a little pasta dish.

1 package of Italian sausage, your favorite kind
1-2 portabello mushrooms, chopped
1 jar of your favorite spaghetti sauce
1 (14-ounce) can of diced tomatoes
1 lb. spaghetti (I used whole wheat)
parmesan cheese

In a skillet with a tight-fitting lid, add the sausage with a cup of water. Bring to a simmer and let cook for 15-20 minutes. Drain the water, return the skillet to the heat, add a little oil and brown the sausage on each side for another 5 minutes. Remove the sausage to a plate. Add a little more oil to the skillet and add the mushrooms. Season with a little salt and pepper, sautee the mushrooms for a few minutes. Add the jar of sauce and can of tomatoes. Slice the sausages and add back to the pan. Allow to simmer together while the pasta cooks.

Bring a pot of water to a boil, season generously with salt. Add the pasta and cook for 10 minutes or until al dente. Drain, divide the pasta among plates and top with the sauce. Serves 4.

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