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April 20: One-Pot Spaghetti and Sausage

April 20: One-Pot Spaghetti and Sausage

July 8, 2010 Updated Jul 8, 2010 at 3:43 PM EDT

4 servings



3/4 pound fully-cooked seasoned sausage, cut into 1/4-inch slices (see Tip)

1 large onion, chopped

2 ribs celery, diced (about 3/4 cup)

1/4 teaspoon black pepper

1/3 cup natural rice vinegar

1 (14-ounce) can stewed tomatoes with Italian seasoning

1-1/2 cups water

1/2 pound dry spaghetti

2 tablespoons chopped fresh basil




Heat a large saucepan over medium heat. Add the sausage, onion, celery, and pepper and sauté until sausage is browned; drain.



Add the rice vinegar to the saucepan and cook over medium-high heat until the liquid is absorbed.



Stir in the tomatoes and water, and bring to a boil. Reduce the heat to medium; add the spaghetti, cover, and simmer for 12 minutes, until the spaghetti is just tender, stirring occasionally. Top with fresh basil and serve.



TIP: I like to use a sausage flavor such as chicken with sun-dried tomatoes. Mmm mmm!



Recipe courtesy of Mizkan Americas, Inc.

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