Spaghetti sauce is typically about a pound of browned meat bound by a scant amount of marinara and served over pasta. Here we reverse the ratio, letting hot Italian turkey sausage be the flavor agent while adding plenty of colorful vegetables like yellow squash, broccoli florets, and mushrooms. Canned whole peeled tomatoes are less watery than diced, but have a little more texture than crushed. Break the tomatoes apart with a spoon in the pan. Tomato paste will add a robust tomato flavor; look for the kind sold in tubes so you can use as little or as much as you need.
8 ounces uncooked whole-wheat spaghetti
1 tablespoon olive oil
6 ounces hot turkey Italian sausage, casings removed
2 small yellow squash, halved lengthwise and cut into 1/4-in. slices (about 7 oz. each)
1 tablespoon unsalted tomato paste
1 tablespoon chopped fresh oregano
2 cups small broccoli florets
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (14-oz.) can unsalted whole peeled tomatoes, undrained
1/4 cup torn fresh basil leaves
Est. added sugars 0g
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.
Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.