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READY IN 30 mins

Not Red Spaghetti Sauce

Read Reviews (58)

"A lovely sausage and vegetable topping to serve over your spaghetti for a change of pace. Add pimento for a dash of color." — Sheila

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Original recipe makes 6 servings Change Servings

1 1/2 pounds Italian sausage
4 ounces fresh mushrooms, sliced
1/2 cup butter
2 cubes chicken bouillon

1/2 cup sherry
1 1/2 pounds zucchini, sliced
1/2 cup chopped green onion

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Directions

In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender. Serve over cooked pasta.

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PREP 20 mins
COOK 10 mins
READY IN 30 mins

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Delicious! I did make some changes based on some reviews, however. I only used 1/2 lb. sausage and 1 bullion cube, but doubled the mushrooms. Oh, and I also cut down the butter quite a bit to reduce the fat. One thing I'll do different next time is cube the zuccinni; I cut them into strips this time, and I thought they were a little too chunky. Definitely a keeper!

—lola2337

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Most Helpful Critical Review

Dec 13, 2010

Tried this recipe because I had Turkey sausage and zucchini and needed a supper dish, everyone rated this one high so I tried it. I was very disappointed. Even with the addition of 4 cloves of minced garlic and some red pepper flakes, this was just boring. It was not saucey enough to stick to the pasta and was very greasy. I might try to make a alfredo style sauce with these ingredients along with adding some cheeses, just to be able to have a different style of sauce.

—wohlibuli

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68 Ratings

Jan 17, 2006

This was a good reciepe. I would cut down on the butter next time it was kind of greasy and a bit salty maybe 1 boullion cube would cut it. My husband enjoyed it and definitly wants it again. I also added 8oz. of mushrooms.

—JENUS

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Aug 21, 2006

Awesome & Easy. I modified the recipe a lot, because I didn't have any zuchinni or chicken buillon on hand- but I halved the recipe and used one beef buillon cube and it turned out amazing. I will definately make this again and next time maybe still use just one cube of buillon cause it was fairly salty.

—r.foley

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Jan 10, 2004

Made this for company and they all loved it. Just two slight adjustments - I used red wine and put it over spinach linguine. VERY easy to make too!

—RlT

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Feb 03, 2004

This is by far the best sausage recipe I have ever put over my spaghetti! I would highly recommend it to anyone!

—YOEBUG

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Jan 24, 2007

Best pasta dish I've ever made. Make it as-is before you tweak it; I did, and I've decided not to tweak it at all. I used sweet sausage and unsalted butter. Fantastic!

—ChristmasOnMars

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Jan 04, 2008

my big family loved it!!! i used the apple cider vinegar tip and it gave a yummy sour tang. For the sausage, i didn't have any, so i blended up hotdogs and readymade meatballs. it was so nice. thank you all

—branferden

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Nutrition

Calories
449 kcal
22%

Carbohydrates
11.5 g
4%

Cholesterol
85 mg
28%

Fat
37 g
57%

Fiber
1.9 g
7%

Protein
17.2 g
34%

Sodium
1561 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Not Red Spaghetti Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 449
Calories from Fat: 333

% Daily Value *
Total Fat 37g 57 %
Saturated Fat 17.2g 86 %
Cholesterol 85mg 28 %
Sodium 1561mg 62 %
Potassium 626mg 18 %
Total Carbohydrates 11.5g 4 %
Dietary Fiber 1.9g 7 %
Protein 17.2g 34 %
Sugars 3.1g
Vitamin A 19 %
Vitamin C 18 %
Calcium 6 %
Iron 21 %
** Thiamin 50 %
Niacin 54 %
** Vitamin B6 23 %
** Magnesium 16 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.