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Ingredients
| italian sausage: 1.5 lbs |
| white mushrooms: 4 oz (sliced) |
| salted butter: 1/2 cup |
| chicken bouillon: 2 cubes |
| sherry (wine): 1/2 cup |
| zucchini squash: 1.5 lbs (sliced) |
| green onions - spring or scallion (chopped): 1/2 cup |
Not Red Spaghetti Sauce
Credit: AllRecipes
User rating:
"A lovely sausage and vegetable topping to serve over your spaghetti for a change of pace. Add pimento for a dash of color."
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Prep Time
20 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
Directions
- In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender. Serve over cooked pasta.