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FareShare Gazette Recipes -- March 2006 - I's


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Italian Sausage with Spaghetti

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                     * Exported from MasterCook *

                   Italian Sausage with Spaghetti

Recipe By :Sue Kessro, St. Germain, WI
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces spaghetti -- cooked and drained
1 small onion -- chopped
1/4 cup chopped green bell pepper
2 tablespoons butter
2 Italian sausage links -- casing removed
1 cup sliced mushrooms
1/4 cup sliced black olives
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt -- optional
1 cup heavy cream
Shredded Parmesan cheese -- optional

While spaghetti is cooking, sauté onion and green pepper in butter until
crisp tender. Crumble sausage over vegetables; add mushrooms. Cook over
medium heat until meat is no longer pink; drain. Stir in the olives,
Italian seasoning and salt if using. Add cream; bring to a boil. Reduce
heat; simmer uncovered for 10-12 minutes or until thickened. Add sauce to
drained spaghetti and toss gently. Garnish with Parmesan if desired.

Serves 2.

Source : "Cooking for 2, Spring 2005, p. 36"
S(mastercook formatting by): "Sheryl Donner, augmented by Bobbie"
Copyright : "2005 Reiman Media Group"
Start to Finish Time: "0:30"

NOTES : "A restaurant owner in my hometown gave me this recipe," says Sue.
" I've made bigger batches for company several times and I'm always asked
for the recipe."

Bobbie's Note: This was delicious. It made enough for 3 generous helpings. I
used low-carb spaghetti (about 4 ounces). For lower fat and calories,
evaporated skim milk would work very well in this dish.

Contributed to the FareShare Gazette by Bobbie; 1 March 2006.

                        - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1117 Calories; 94g Fat (74.9% calories from 
fat); 26g Protein; 45g Carbohydrate; 3g Dietary Fiber; 280mg Cholesterol; 1673mg 
Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 
Non-Fat Milk; 17 Fat.

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