Weight Watchers Spaghetti

I made spaghetti this weekend as point friendly as possible. It was a homerun.

You need:

1 box Barilla Whole wheat pasta

1 tbs. minced garlic

1/2 tsp. crushed red pepper

2 28oz. cans Whole tomatoes. (San Marzano tomatoes really make a difference)

1 package Johnsonville Turkey and Chicken Italian Sausage

2 tsp. Dried Oregano

2 tbs. Extra Virgin Olive Oil

Directions:

Cut sausage into one-inch pieces.  Kitchen scissors work best for this.

Brown the sausage on medium high heat on all sides in a deep stockpot. (Use 1tbs. EVOO to help brown more quickly.

Add garlic, red pepper, and 1 tsp Oregano. Reduce heat to medium-low. Allow to cook another 1 to 2 minutes.

Crush the whole tomatoes by hand. (This allows you to get them exactly the size you want them.)

Pour the now crushed tomatoes over the sausage/herb mixture and bring to a soft boil. (just a few bubbles)

Reduce heat to the lowest possible setting and simmer covered for 20-30 minutes. Stir as necessary.

Salt to taste.

Boil the pasta to al dente (usually about 8 minutes for whole wheat spaghetti). Drain and toss with EVOO and a tsp of Dried Oregano.

Enjoy.

*1 cup of pasta and ½ cup of sauce = 8 points.

 

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