Posted on | December 6, 2007 | No Comments
My menu for the week included a sausage lasagna – a new adaptation of my Creamy Lasagna. My plan was to make it with sausage slices & peppers & spinach, then cover it with my white sauce (for faux cheese). However, I ran out of both time and energy, and instead came up with this meal, which was delicious and had everyone eating happily and heartily! We all worked together to create a name for the dinner, and “Go Go Red Sauce Sausage Spaghetti” was the winner. Other ideas for recipe names from the family were: Rachel (not Ray)’s 30 minute meal; Quick Yummy Dinner from Mommy; Half a Bag marinara; Pasta with peppers, sauce with sausage; and Good Dinner. I like any meal that leaves the girls saying, “This is the best dinner ever, Mama! I’d eat this every day!”
This meal can take as little as 30 minutes. If you have extra time to simmer the sauce, I’m sure it will taste even better, but it tastes great as a thrown-together sauce, too. I made this to make sure we had leftovers through the weekend. It served a (hungry) family of 5 with plenty of leftovers. It could easily be halved, if you didn’t need that much food. But why not make extra, then freeze it for days when you don’t have leftovers?
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 1, 2, & 3 safe recipe.
- 1 lb pasta (a thick noodle will handle this heavy sauce better – Tinkyada Brown Rice Penne is perfect. We love the Tinkyada pastas). If you are following the South Beach Diet, use spaghetti squash for phase 1, and any whole grain (including brown rice) pasta for phase 2 or 3.
- 1 TBS cooking oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp oregano
- 1 pinch kosher salt
- 2.5 lbs (ish – 2 packages) Sweet Italian Turkey Sausages
- 1/2 bag frozen sliced bell peppers (or 1 bell pepper, sliced)
- 1/2 bag frozen chopped spinach (or 1 small bag baby spinach)
- 1 splash wine (optional)
- 2 28oz cans crushed tomatoes
Start the water for boiling the pasta. When it reaches a boil, add pasta and cook according to package directions – Tinkyada pastas usually require 15 minutes of cooking time. If using spaghetti squash, bake at 350 for 45 minutes (which means more than a 30 minute meal).
While the water comes to a boil, find a large, deep skillet or other large pot. Heat the oil to medium-high, and begin to sauté the onion & garlic. Add spices while sautéing. If you add spices during the sauté phase, they will release more flavor. Yum.
Slice the uncooked sausages, and add to the pan. Cook, stirring occasionally, until the sausage pieces are browned and cooked through. Add a splash of wine to deglaze the pan (optional).
Add the canned tomatoes and the other vegetables. Stir, bring to a boil, then reduce heat to medium-low and let simmer until pasta is ready.
Drain pasta, then either mix together and serve or (if you have fussy children around who want plain noodles too) serve sauce on top of noodles on individual plates.
A salad or simply a plate of crudités pairs well with this meal. Enjoy!
This would taste great with other vegetables sautéed in with the onion and garlic – mushrooms, for example. Improvise!