93 Ratings
  • 5 Rating Star 57
  • 4 Rating Star 27
  • 1 Rating Star 4
  • 3 Rating Star 4
  • 2 Rating Star 1

A lovely Italian sausage and vegetable topping to serve over your spaghetti for a change of pace. Add pimento for a dash of color.

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Ingredients

Directions

  • In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender.

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  • While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.

  • Serve pasta sauce over hot spaghetti.

Nutrition Facts

726.37 calories; 26.91 g protein; 67.26 g carbohydrates; 38.14 g fat; 85.43 mg cholesterol; 1565.92 mg sodium.Full Nutrition


Reviews (79)

Read All Reviews

Most helpful positive review

03/20/2006
Delicious! I did make some changes based on some reviews however. I only used 1/2 lb. sausage and 1 bullion cube but doubled the mushrooms. Oh and I also cut down the butter quite a bit to reduce the fat. One thing I'll do different next time is cube the zuccinni; I cut them into strips this time and I thought they were a little too chunky. Definitely a keeper!
(25)

Most helpful critical review

01/22/2016
This recipe is all wonky. First the mushrooms would probably fair better being cooked alone first and then traded out to prevent crowding and get a nice crisp on them. However I think the a larger problem and the reason that most reviewers mentioned this recipe was too greasy was because of the combo of the fat and butter there is no binding agent like flour or cornstarch. This is my reworked recipe: Saute until crisp around the edges the mushrooms making sure not to crowd them transfer to a separate dish and keep warm. Sauté the onions in the same pan until partially cooked and the add the sausage to the onions and continue to cook until sausage (I recommend a spiced pork beef mix for best flavor but if you must use chicken use more butter as the result without the additional butter will be VERY dry) is just browned. Add the pasta along with the Sherry and let the bouillion be replaced by 1/3 cup chicken stock (or at least add 1/4-1/2 cup water in with the boullion). Make sure to stir the mixture thoroughly for the first minute or so to reduce sticking and add whatever herbs you like at this juncture ( meaning Rosemary oregano basil thyme or any iteration of spice from Italian cooking you like but don't forget a few cloves of crushed garlic). After the pasta is mostly cooked remove the garlic cloves add the zucchini and then a few minutes after that add the mushrooms. The result will be a sauce that is much more enticing and coats the entire mixture better.
93 Ratings
  • 5 Rating Star 57
  • 4 Rating Star 27
  • 1 Rating Star 4
  • 3 Rating Star 4
  • 2 Rating Star 1
03/20/2006
Delicious! I did make some changes based on some reviews however. I only used 1/2 lb. sausage and 1 bullion cube but doubled the mushrooms. Oh and I also cut down the butter quite a bit to reduce the fat. One thing I'll do different next time is cube the zuccinni; I cut them into strips this time and I thought they were a little too chunky. Definitely a keeper!
(25)
01/17/2006
This was a good reciepe. I would cut down on the butter next time it was kind of greasy and a bit salty maybe 1 boullion cube would cut it. My husband enjoyed it and definitly wants it again. I also added 8oz. of mushrooms.
(22)
08/21/2006
Awesome & Easy. I modified the recipe a lot because I didn't have any zuchinni or chicken buillon on hand- but I halved the recipe and used one beef buillon cube and it turned out amazing. I will definately make this again and next time maybe still use just one cube of buillon cause it was fairly salty.
(17)
01/10/2004
Made this for company and they all loved it. Just two slight adjustments - I used red wine and put it over spinach linguine. VERY easy to make too!
(15)
02/03/2004
This is by far the best sausage recipe I have ever put over my spaghetti! I would highly recommend it to anyone!
(14)
10/24/2011
In a word delicious! Here are the alterations I made: - Can use less sausage (I used 1 lb.) - Doubled mushrooms - Added 1 cup chicken stock (adds moisture eliminates need for bouillon with all of its sodium MSG and additives) - Omitted bouillon - Added fresh garlic Yum!!
(13)
03/16/2007
This was very flavorful although I did add about twice as much butter and wine than the recipe called for as I wanted to make sure there was enough to coat all of the noodles. I also added 2 minced garlic cloves and a little olive oil. Also the mushrooms kind of broke apart when cooking them with the sausage so I couldn't really taste them very much. Maybe next time I will wait to add them until the sausage is browned and crumbled.
(11)
01/24/2007
Best pasta dish I've ever made. Make it as-is before you tweak it; I did and I've decided not to tweak it at all. I used sweet sausage and unsalted butter. Fantastic!
(10)
06/29/2012
My hubby was thrilled there were leftovers! Made some changes because 1) didn't have everything called for 2) suggestions from other reviewers 3) needed to use up some things 4) we prefer robust flavors and 5) I'm ALWAYS short on time. I used some browned venison Italian sausage I always keep in the freezer for quick pizzas and to reduce fat. Likewise I cut butter in half and added 1/4 c. olive oil. Used about 1 tsp. rounded chicken bouillon powder since it is quicker than cubes less sodium and since I didn't have the extra fat to cook the cube. Used cider vinegar and added 2 very large cloves minced garlic. Sauteed briefly with the sausage and 8 oz. of mushrooms. Added 3/4 c. of the pasta water the green onion and about 3/4 lb. cubed zucchini and cooked just until squash began to soften then added 2 c. broccoli florets plus thinly sliced stems and about 3/4 - 1 c. thickly julienned red bell pepper. Mixed about 1 1/2 Tbsp. cornstarch and 1/4 c. water and added it to the rest to make it more "saucey". Cooked just until all vegetables were cooked crisp-tender and sauce was no longer watery. Served it over whole wheat pasta and sprinkled with some sliced black olives chopped fresh basil and crumbled feta cheese. Quick easy and devinely yummy.
(9)