Monday, March 8, 2010
You can't go wrong with any type of spaghetti and rarely ever do I make it the same way. This time, I just used what I had on hand. I served this with garlic cheese toast.
1 lb HOT sausage
jar of spaghetti sauce (I used Bertolli's Fire Roasted Tomato with Cabernet Sauvignon)
1 onion, diced
1 large red pepper, diced
Heat skillet to medium-high heat and cook sausage, breaking it up as it cooks. When sausage is browned, add onion and red pepper and cook until vegetables are slightly tender, about 5 minutes. Add sausage and garlic (to your liking). Simmer over medium-low.
Boil noodles until al dente and drain. Serve sauce on top of taste and sprinkle with Parmesan cheese.