skinny spaghetti sauce
I had no commercial spaghetti sauce, so pieced together several different recipes to come up with this, Plus, it's summer, so I had fresh basil, oregano and parsley to use! Can be made with dried herbs, too - just use less! (187 calories without pasta)
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 5 ounces italian sausage, casing removed (hot or mild)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 ounces whole or crushed canned tomatoes
- 6-8 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, minced
- 1/8 cup fresh oregano, minced
- 2 tablespoons parmesan, grated
- salt and pepper to taste
- fresh italian parsley, for garnish
How To Make skinny spaghetti sauce
-
Step 1Break up Italian sausage in a sauce pot over medium-high heat. Cook until starting to brown. Break apart meat until it's in small crumbles.
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Step 2Add onions and stir together with meat until they start to soften. Add garlic and mushrooms and cook for a couple minutes.
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Step 3Add tomatoes. If whole, break up with a wooden spoon.
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Step 4Add tomato paste, basil and oregano. Taste, add salt and pepper as needed.
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Step 5Bring to boil, then lower heat and simmer for at least 1/2 hour. If getting too thick, add a little water, up to 3/4 cup. Or if too thin, add a little more tomato paste.
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Step 6Stir in half of the parmesan. Chop the parsley to use as garnish. Use remaining cheese as garnish.
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Step 7Serve over pasta of choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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