There is no one definitive answer to this question, as there are many different ways to make spaghetti. Some popular methods include adding meat or vegetables to the sauce, using different types of pasta, or changing the type of cheese used.
SAUSAGE AND PEPPERS1/2 lb Sweet italian sausage1/2 ts Red pepper flakes1 md Green pepper, cut in stripsRICOTTA TOPPER1 cPart skimmed ricotta cheese1/4 ts Salt2 tb Grated parmesan cheese1/4 ts Ground pepper2 tb Chopped fresh parsley Heat oil in a skillet.
Add onions; cover and cook for 5 minutes or untiltender.
Stir in garlic and cook for 30 seconds.
Add tomatoes, sugar, salt,pepper, oregano and thyme.
Bring to a boil, over medium high heat, cookuncovered for 20 minutes.
Break up tomatoes with a spoon while cooking.
Transfer sauce to a bowl, Reserving 1/2 cup if making sausage and peppers.
Toss remaining sauce with cooked spaghetti.
Makes 4 servings - eachserving = 515 calories, 5 g fat (1 g sat fat), 0 g chol, 946 mg sodium,101 mg carbo, 17 g protein.
Sausage and peppers: Remove sausage from casing.
Crumble in a no stickskillet.
Add green pepper and red pepper flakes and cook for 12 minutes oruntil sausage is browned.
Drain, discarding dripping.
Add reserved tomatosauce and stir to mix.
Top each serving with sauce.
Makes 4 servings -each serving = 655 calories, 15 g fat (4 g sat fat), 32 mg chol, 1347 mgsodium, 103 mg carbo, 26 g protein.
Ricotta topper: Combine all ingredients in a bowl.
Top each serving ofspaghetti and sauce with 1/4 of the ricotta topping.
Makes 4 servings -each serving = 615 calories, 10 g fat (4 sat fat), 21 mg chol, 1234 mgsodium, 104 mg carbo, 26 g protein.
Ingredients
Directions
SAUSAGE AND PEPPERS1/2 lb Sweet italian sausage1/2 ts Red pepper flakes1 md Green pepper, cut in stripsRICOTTA TOPPER1 cPart skimmed ricotta cheese1/4 ts Salt2 tb Grated parmesan cheese1/4 ts Ground pepper2 tb Chopped fresh parsley Heat oil in a skillet.
Add onions; cover and cook for 5 minutes or untiltender.
Stir in garlic and cook for 30 seconds.
Add tomatoes, sugar, salt,pepper, oregano and thyme.
Bring to a boil, over medium high heat, cookuncovered for 20 minutes.
Break up tomatoes with a spoon while cooking.
Transfer sauce to a bowl, Reserving 1/2 cup if making sausage and peppers.
Toss remaining sauce with cooked spaghetti.
Makes 4 servings - eachserving = 515 calories, 5 g fat (1 g sat fat), 0 g chol, 946 mg sodium,101 mg carbo, 17 g protein.
Sausage and peppers: Remove sausage from casing.
Crumble in a no stickskillet.
Add green pepper and red pepper flakes and cook for 12 minutes oruntil sausage is browned.
Drain, discarding dripping.
Add reserved tomatosauce and stir to mix.
Top each serving with sauce.
Makes 4 servings -each serving = 655 calories, 15 g fat (4 g sat fat), 32 mg chol, 1347 mgsodium, 103 mg carbo, 26 g protein.
Ricotta topper: Combine all ingredients in a bowl.
Top each serving ofspaghetti and sauce with 1/4 of the ricotta topping.
Makes 4 servings -each serving = 615 calories, 10 g fat (4 sat fat), 21 mg chol, 1234 mgsodium, 104 mg carbo, 26 g protein.
