Ingredients1 h 15 m servings 414 cals
- Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
- Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
- 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 and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.
Per Serving: 414 calories; 18.5 g fat; 44.6 g carbohydrates; 19.6 g protein; 31 mg cholesterol; 1581 mg sodium. Full nutrition
ReviewsRead all reviews 9
I didn't have any cans of tomato sauce or tomato paste but I did have diced tomatos and spaghetti sauce. Didn't have any mushrooms or cheese but this turned out pretty great. I'd give it a five ...
Easy recipe to make for a large group of hungry people. I substituted mushrooms for quartered artichoke hearts and browned the sausage separately as the first step, then sauteed the onion, garli...
SUPER GOOD AND TASTY. As we’re Chinese family we seldom eat western. However when my dad, who usually dislike spaghetti, tasted it he said it is Super tasty and he said in the future if I ever m...
Very nice, traditional spaghetti recipe. Next time, I'm not gonna add salt cause it's already salty enough.
Great, flavorful recipe! My adult children loved it- glad I could send along leftovers.
I added about two teaspoons of sugar because it was a bit too tangy for my taste. My son liked it fine before the added sugar. The best part about this recipe was that it was a little different ...
My husband loved it! I read the other reviews before making it. I didn't add olives. I chopped up a tomato and added it. I followed the recipe more of less and it was delicious. I have leftovers...