Yield: 4   Prep/Cook: 30 minutes

This dish makes wonderful leftovers. Once I combined the spaghetti and tomatoes I cut it up so it was easier to measure.  We usually pair this dish with green peas or beans for added carbohydrates.

8 ounces hot italian turkey sausage links

8 ounces uncooked spaghetti (we use rice pasta)

1 (28-ounce) can whole tomatoes, undrained

2 tablespoons olive oil

5 garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon kosher salt

1/4 cup torn fresh basil

1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drained.

4. Place tomatoes in a food proceessor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium- high heat. Add minced garlic; saute 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano- Reggiano.

 

1 1/4 cups pasta, 2 tablespoons cheese and 1 tablespoon basil=

Fat 16.9g         Carbohydrates 53.3g

Protein 24.4g    Fiber 4g

Inspired by Cooking Light April 2010 page 84