Nutrition Info: Calories: 329 | Fat: 11.6g | Protein: 12.2g | Carbohydrate: 45.5g | Fiber: 2.9g

Points Plus: 9

Serves: 4

Ingredients from Cooking Light

8 ounces  hot Italian turkey sausage links
8  ounces  uncooked spaghetti
1  (28-ounce) can no-salt-added whole tomatoes, undrained
2  tablespoons  olive oil
1/2  teaspoon  crushed red pepper
5  garlic cloves, minced
1  teaspoon  sugar
1/2  teaspoon  kosher salt
1/4  cup  torn fresh basil
1/2  cup  (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. Preheat broiler.
2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.
3. Cook pasta according to package directions, omitting salt and fat; drain.
4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

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I found this recipe on the cover of Cooking Light’s issue for April 2010. Usually cover recipes are pretty good, or else they wouldn’t make it to the cover, right?

We really loved this recipe. Of course we couldn’t find hot Italian turkey sausage at the grocery so we opted for just the regular kind. It wasn’t too spicy or anything. With the 1/2 teaspoon of crushed red pepper, I thought that this was going to be really hot. Nope. The dish had the right amount of heat to it. I’ll definitely make this recipe again. The next cover recipe that I want to try from CL is Pappardelle with Baby Spinach, Herbs, and Ricotta‏. Sounds delicious, and I think that Wednesday should be deemed pasta night.