Ingredients
- 1 pound sausage, sliced
- 1 small onion, diced
- 1 large zucchini, cubed
- 1 large red bell pepper, chopped
- 10 white mushrooms, quartered
- 1/2 cup red wine
- 1 cup tomato sauce
- 1/3 cup julienne-cut sun-dried tomatoes
- 1 1/2 cups beef broth
- 1/2 teaspoon EACH: dried basil, dried thyme, garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- freshly ground black pepper
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 pound spaghetti, cooked according to package
- parsley, for garnish
Instructions
- Preheat a large skillet or pan over medium heat and add a drizzle of olive oil. Add the sliced sausage and diced onion; saute for 5 to 7 minutes until sausage is browned. Remove from the pan and set aside.
- Into the same pan, add the zucchini, pepper and mushrooms. Saute for 5 to 7 minutes until vegetables are tender and begin to release their juices. At this time, add the following: tomato sauce, sun-dried tomatoes (I used canned tomatoes in oil), wine, broth and all the seasonings. Return the sausage and onion back into the pan. Simmer the mixture over medium heat for 20 to 30 minutes. The liquids should be reduced in half. Watch my video recipe to see how I do.
- Add the cream and cheddar cheese, followed by cooked spaghetti or other type of pasta. Use kitchen tongs to coat the pasta with the sauce. Cook over low heat for another 5 minutes to melt the cheese. Serve hot.
