I made spaghetti this weekend as point friendly as possible. It was a homerun.
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
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.
*1 cup of pasta and ½ cup of sauce = 8 points.