This sauce recipe is awesome! It tastes like something you would get in a restaurant. The original recipe calls for cooking the sauce for 4 minutes, but I like the flavors when the sauce is simmered for a longer period of time…it’s richer and bolder. But if time is short, you can certainly cook the sauce for a short time and it still will be delicious.
I added zucchini to the sauce and it was delicious. It was a great way to get more veggies, and it gave the sauce great body and flavor.
The other thing I like about this recipe is how the cook the sausage. It’s broiled, which is brilliant, because it’s a very low fat no fuss way to prepare sausage.
Adapted from a recipe in the April 2010 issue of Cooking Light.
- 1 package of sweet Italian turkey sausage links
- 1 box of spaghetti
- 2 small to medium size zucchini
- 2 28 oz. cans of whole tomatoes, undrained
- 4 TBSP olive oil
- 1 tsp. crushed red pepper
- 10 garlic cloves, pressed through a garlic press or minced
- 2 tsp. sugar
- 1 tsp. salt
- 1/2 c. torn fresh basil
- Parmesan or Pecorino Romano Cheese
- Place zucchini in a food processor; process until roughly chopped. Add tomatoes to the zucchini and process until almost smooth.
- Heat olive oil over medium high heat. Add crushed red pepper and pressed garlic; saute for 1 minute. Stir in zucchini and tomato mixture, sugar, and salt; cook 4 minutes. If you can cook the sauce longer you won’t regret it. It gets thick and rich…I let mine simmer for 45 minutes to 1 hour.
- Meanwhile preheat broiler. Arrange sausage on a baking sheet. Spray with cooking spray. Broil sausage for 5 minutes on each side or until done. Remove and slice in 1/4 inch thick slices.
- Cook pasta according to directions.
- Place pasta in a large bowl; toss with sauce and sausage; add basil and peccorino.
Pasta Arabiata with Sausage: