Veggie-Loaded Italian Sausage Pasta Sauce
Ingredients
The sauce
-
1
each
yellow or white onion, peeled and chopped
-
4
each
carrots, peeled and diced
-
4-5
cloves
garlic, minced
-
4
ounces
mushrooms, chopped
-
¼
cup
fresh parsley, chopped
-
1
pound
sweet Italian sausage
-
½
cup
dry red wine OR 2 teaspoons red wine vinegar + ½ cup water from the cooked pasta
-
1
28-ounce can
crushed tomatoes
-
1
heaping teaspoon
beef or chicken soup base
-
5
ounces
baby spinach
-
to taste
salt and pepper
The pasta
-
16
ounces
spaghetti or linguine
-
1-2
tablespoons
olive oil (for cooking)
-
to taste
kosher salt (for pasta)
-
to taste
Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions, carrots, and garlic, and cook until softened.
- Add mushrooms and cook until tender, then season with salt and pepper.
- Add sausage, breaking it up, and cook until browned.
- Pour in the wine and scrape any browned bits from the pan, cooking until half the wine has evaporated.
- Add crushed tomatoes and soup base, then bring to a simmer and cook until desired thickness.
- In a separate pot, boil salted water and cook pasta according to package directions.
- Reserve ½-1 cup of pasta water, drain the rest, and drizzle with olive oil and kosher salt.
- Once the sauce is thickened, stir in spinach and adjust consistency with reserved pasta water if needed.
- Serve pasta topped with sauce and Parmesan cheese.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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