This meal was great to make right after work if you are looking for something quick and easy to make. I really liked the change of chicken brats in the spaghetti instead of the normal beef meatballs. The Italian flavor that was put into the brats really added a zing to this recipe! The best part is the lower calories when you add the chicken and the wheat pasta. I also prepared a simple side salad with Italian Dressing and it went wonderful with this pasta recipe.
5 Links Gold’n Plump Parmesan Italian Chicken Sausage
1 T. Olive Oil
1 Medium Onion, chopped (1 cup)
1/2 Cup Shredded Carrots
4 Cloves Garlic, finely chopped
1 Jar Spaghetti Sauce
14.5 Oz. Fire Roasted Diced Tomatoes With Juices
12 Oz. Uncooked Spaghetti
Optional Shredded Parmesan Cheese
1) Cook sausage according to package directions; set aside.
2) Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion, carrot and garlic; sauté about 8 minutes or until vegetables are tender.
3) Stir in spaghetti sauce and tomatoes. Reduce heat; simmer 20 minutes. Meanwhile, cook pasta according to package directions. Slice sausages and stir into sauce.
4) Serve sauce over hot cooked pasta. Top with cheese if desired.
Makes 5-6 Servings
Suggested Wine Pairing
Di Majo Norante Sangiovese
For me nothing beats a bottle of Sangiovese or Chianti with Spaghetti. This Di Majo Norante bottle is an especially good choice with this recipe because of its plush and juicy style with ripe fruit flavors.