----------------------------SPAGHETTI - REGULAR----------------------------
2 ts Olive oil 1 ts Salt
1 c Finely chopped onions 1/4 ts Ground pepper
1 tb Minced garlic 1/4 ts Oregano
1 cn (35 oz) whole tomatoes 1 ds Thyme
1 ts Sugar 1 lb Spaghetti, cooked
4 servings
----------------------------SAUSAGE AND PEPPERS----------------------------
1/2 lb Sweet italian sausage 1/2 ts Red pepper flakes
1 md Green pepper, cut in strips

-------------------------------RICOTTA TOPPER-------------------------------
1 c Part skimmed ricotta cheese 1/4 ts Salt
2 tb Grated parmesan cheese 1/4 ts Ground pepper
2 tb Chopped fresh parsley

Heat oil in a skillet. Add onions; cover and cook for 5 minutes or until
tender. Stir in garlic and cook for 30 seconds. Add tomatoes, sugar, salt,
pepper, oregano and thyme. Bring to a boil, over medium high heat, cook
uncovered for 20 minutes. Break up tomatoes with a spoon while cooking.
Transfer sauce to a bowl, Reserving 1/2 cup if making sausage and peppers.
Toss remaining sauce with cooked spaghetti. Makes 4 servings - each
serving = 515 calories, 5 g fat (1 g sat fat), 0 g chol, 946 mg sodium,
101 mg carbo, 17 g protein.
Sausage and peppers: Remove sausage from casing. Crumble in a no stick
skillet. Add green pepper and red pepper flakes and cook for 12 minutes or
until sausage is browned. Drain, discarding dripping. Add reserved tomato
sauce and stir to mix. Top each serving with sauce. Makes 4 servings -
each serving = 655 calories, 15 g fat (4 g sat fat), 32 mg chol, 1347 mg
sodium, 103 mg carbo, 26 g protein.
Ricotta topper: Combine all ingredients in a bowl. Top each serving of
spaghetti and sauce with 1/4 of the ricotta topping. Makes 4 servings -
each serving = 615 calories, 10 g fat (4 sat fat), 21 mg chol, 1234 mg
sodium, 104 mg carbo, 26 g protein.