Weeknight Spaghetti
This is a great way to trick your kids into eating vegetables.
Ingredients
- 1 pound Italian sausage
- 1⁄3 orange bell pepper
- 3 button mushrooms
- 1 carrot
- 1 stalk of celery
- 1 jar (24 oz) of spaghetti sauce
- small hunk of Parmesan rind (optional)
- 1 pound spaghetti
Instructions
- In a large skillet, brown the sausage over high heat. Remove the sausage from the skillet and drain on paper towels, leaving any rendered fat in the pan.
- Purée the bell pepper, mushrooms, carrot, and celery in a bullet blender with a few tablespoons of water.
- Add the puréed mixture to the skillet, season with salt and pepper, and cook until most of the water has evaporated.
- Add the spaghetti sauce and Parmesan rind to the skillet and simmer for half an hour.
- Return the sausage to the skillet and simmer for an additional 10 minutes.
- While the sauce is simmering, cook the spaghetti according to the package instructions.
- Thin the sauce with pasta water if necessary.
Notes
Use whatever vegetables you have on hand.