Mozzarella and Roasted Garlic Sausage Spaghetti

We’re back to the Sam’s gourmet chicken sausages tonight.  I was in the mood for spaghetti since it’s cold, but I didn’t want to actually thaw out any beef, so sausage it was.  The results were quite tasty, though I think I’d prefer a different pasta than spaghetti because I had a hard time getting pasta in every bite because it kept slithering off the fork.  This makes 3 servings at 504 calories and 10.2 grams of fat.   So I offer it up for this week’s Presto Pasta Night, hosted by Kevin of Closet Cooking.

Ingredients:

  • 1 jar/can your favorite spaghetti sauce
  • 1 cup rough chopped mushrooms
  • 1 pound mozzarella and roasted garlic sausages, diced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 6 oz. dried whole wheat spaghetti

Directions:

  1. Add the spaghetti sauce, mushrooms, sausage, basil, and garlic and mix well.
  2. Simmer on low for at least thirty minutes.
  3. Prepare your pasta water (salt and bring to a boil).
  4. Add pasta and cook until al dente.
  5. Drain pasta and plate up with sauce.
  6. Serve with garlic bread.

Printable version.

6 thoughts on “Mozzarella and Roasted Garlic Sausage Spaghetti

  1. Looks very tasty. I do love finding interesting sausages to go with my pasta. Thanks for sharing with Presto Pasta Nights.

  2. Those mozzarella and roasted garlic sausages sound so good and they would be perfect in a pasta! Thanks for sharing!

  3. That sauce looks so good! What brand did you use? I bet this would be great in ziti or penne so you could get chunks in every bite. Delicious.

    • Kait Nolan

      Honestly, I don’t remember. It was just some no name brand in the pantry. Anything would do.

  4. This looks absoultely delicious. I have never just used sausage with spaghetti, but would think that the unique flavor of the sausage really shines through. Great recipe to try. Thanks

  5. What a fabulous recipe, and so easy too. I love the idea of keeping a supply of roast garlic on hand – will be putting some in my oven today. Thanks for the inspiration.

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