This recipe was featured on the front cover of the April 2010 edition of Cooking Light magazine. I finally got around to trying it. Serve with a salad. My family enjoyed it! Give it a try!-Claire
8 oz. hot Italian turkey sausage links (I used sweet turkey sausage links-use whatever your family will prefer)
8 oz. uncooked spaghetti
1 (28 oz.) can no-salt-added whole tomatoes, un-drained (I bought pureed to save a step)
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
5 garlic cloves, minced (I used a garlic press)
1 teaspoon sugar
1/2 teaspoon kosher salt (I used sea salt)
1/4 cup torn fresh basil
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese (I let everyone add their own cheese to their individual serving)
Preheat broiler.
Arrange sausage on a small baking sheet. (line with foil to simplify clean up) Broil sausage (high) 5 minutes on each side or until done. Remove 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.
Cook pasta according to pasta directions, omitting salt and fat; drain.
Place tomatoes in a food processor; process until almost smooth. (or use canned pureed). Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and 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.
Yield: 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons cheese, and 1 tablespoon basil).
Calories 460, Fat 16.9 g, Protein 24.4 g; Carb 53.3 g; Fiber 4g; Chol 57g; Iron 47mg; Sodium 895 mg; Cal 253g)
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