<\/p>\n

This sauce recipe is awesome!\u00a0 It tastes like something you would get in a restaurant.\u00a0 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.\u00a0 But if time is short, you can certainly cook the sauce for a short time and it still will be delicious.<\/p>\n

I added zucchini to the sauce and it was delicious.\u00a0 It was a great way to get more veggies, and it gave the sauce great body and flavor.
\nThe other thing I like about this recipe is how the cook the sausage.\u00a0 It’s broiled, which is brilliant, because it’s a very low fat no fuss way to prepare sausage.<\/p>\n

Adapted from a recipe in the April 2010 issue of Cooking Light<\/em>.
\nIngredients:<\/strong><\/p>\n

\n
• 1 package of sweet Italian turkey sausage links<\/li>\n
• 1 box of spaghetti<\/li>\n
• 2 small to medium size zucchini<\/li>\n
• 2 28 oz. cans of whole tomatoes, undrained<\/li>\n
• 4 TBSP olive oil<\/li>\n
• 1 tsp. crushed red pepper<\/li>\n
• 10 garlic cloves, pressed through a garlic press or minced<\/li>\n
• 2 tsp. sugar<\/li>\n
• 1 tsp. salt<\/li>\n
• 1\/2 c. torn fresh basil<\/li>\n
• Parmesan or Pecorino Romano Cheese<\/li>\n<\/ul>\n

  Directions:<\/strong><\/p>\n

  \n
  1. Place zucchini in a food processor; process until roughly chopped.\u00a0 Add tomatoes to the zucchini and process until almost smooth.<\/li>\n
  2. Heat olive oil over medium high heat.\u00a0 Add crushed red pepper and pressed garlic; saute for 1 minute.\u00a0 Stir in zucchini and tomato mixture, sugar, and salt; cook 4 minutes.\u00a0 If you can cook the sauce longer you won’t regret it.\u00a0 It gets thick and rich…I let mine simmer for 45 minutes to 1 hour.<\/li>\n
  3. Meanwhile preheat broiler.\u00a0 Arrange sausage on a baking sheet.\u00a0 Spray with cooking spray.\u00a0 Broil sausage for 5 minutes on each side or until done.\u00a0 Remove and slice in 1\/4 inch thick slices.<\/li>\n
  4. Cook pasta according to directions.<\/li>\n
  5. Place pasta in a large bowl; toss with sauce and sausage; add basil and pecorino.<\/li>\n<\/ol>\n

     Pasta Arabiata with Sausage: <\/strong>
     \n<\/p>\n","protected":false},"excerpt":{"rendered":"

     This sauce recipe is awesome!\u00a0 It tastes like something you would get in a restaurant.\u00a0 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.\u00a0 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.\u00a0 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.\u00a0 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. Ingredients: 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 Directions: Place zucchini in a food processor; process until roughly chopped.\u00a0 Add tomatoes to the zucchini and process until almost smooth. Heat olive oil over medium high heat.\u00a0 Add crushed red pepper and pressed garlic; saute for 1 minute.\u00a0 Stir in zucchini and tomato mixture, sugar, and salt; cook 4 minutes.\u00a0 If you can cook the sauce longer you won’t regret it.\u00a0 It gets thick and rich…I let mine simmer for 45 minutes to 1 hour. Meanwhile preheat broiler.\u00a0 Arrange sausage on a baking sheet.\u00a0 Spray with cooking spray.\u00a0 Broil sausage for 5 minutes on each side or until done.\u00a0 Remove<\/p>\n[Read More...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,20,32,4,30,58,6,13],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/734"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=734"}],"version-history":[{"count":1,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/734\/revisions"}],"predecessor-version":[{"id":1619,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/734\/revisions\/1619"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}