Simple Italian Sausage Spaghetti Dinner
Serves 4.
8 oz. whole-grain thin spaghetti
1 tsp. olive oil
1 small onion (for about1/2c. chopped)
1/2lb. mild or hot Italian sausage
1/2c. red or dry white wine
2 (14-oz.) cans no-salt-added diced tomatoes
1 (6-oz.) can no-salt-added tomato paste
1 tsp. bottled minced garlic
1 tsp. sugar
1 tsp. dried Italian seasoning
1/4c. grated Parmesan cheese
Directions
Prepare the pasta according to package directions.
Meanwhile, heat the oil in a 4 1/2-quart saucepan or Dutch oven over medium-high heat. Peel and finely chop the onion, adding it to the pan as you chop. Remove the casings from the sausage (if necessary), and crumble the sausage into the pan. Stir and cook, breaking up the sausage, until it is cooked through and the onion is tender, about 5 minutes.
Add the wine to the pan and stir to loosen any brown bits on the bottom of the pan. Add the canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning. Stir to combine and then reduce heat to medium-low. Stir in the Parmesan cheese and continue to cook until pasta is ready. (Sauce can simmer on low for up to 30 minutes, if necessary.) Serve over hot, cooked pasta.
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