Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------SPAGHETTI - REGULAR-------------------------
2 ts Olive oil
1 c Finely chopped onions
1 tb Minced garlic
1 cn (35 oz) whole tomatoes
1 ts Sugar
1 ts Salt
1/4 ts Ground pepper
1/4 ts Oregano
1 ds Thyme
1 lb Spaghetti, cooked

--------------------SAUSAGE AND PEPPERS-------------------------
1/2 lb Sweet italian sausage
1 md Green pepper, cut in strips
1/2 ts Red pepper flakes

-----------------------RICOTTA TOPPER----------------------------
1 c Part skimmed ricotta cheese
2 tb Grated parmesan cheese
2 tb Chopped fresh parsley
1/4 ts Salt
1/4 ts Ground pepper

Heat oil in a skillet. Add onions; cover and cook for 5 minutes or
until tender. Stir in garlic and cook for 30 seconds. Add tomatoes,
sugar, salt, pepper, oregano and thyme. Bring to a boil, over medium
high heat, cook uncovered for 20 minutes. Break up tomatoes with a
spoon while cooking. Transfer sauce to a bowl, Reserving 1/2 cup if
making sausage and peppers. Toss remaining sauce with cooked
spaghetti. Makes 4 servings - each serving = 515 calories, 5 g fat (1
g sat fat), 0 g chol, 946 mg sodium, 101 mg carbo, 17 g protein.
Sausage and peppers: Remove sausage from casing. Crumble in a no
stick skillet. Add green pepper and red pepper flakes and cook for 12
minutes or until sausage is browned. Drain, discarding dripping. Add
reserved tomato sauce and stir to mix. Top each serving with sauce.
Makes 4 servings - each serving = 655 calories, 15 g fat (4 g sat
fat), 32 mg chol, 1347 mg sodium, 103 mg carbo, 26 g protein. Ricotta
topper: Combine all ingredients in a bowl. Top each serving of
spaghetti and sauce with 1/4 of the ricotta topping. Makes 4 servings
~ each serving = 615 calories, 10 g fat (4 sat fat), 21 mg chol, 1234
mg sodium, 104 mg carbo, 26 g protein.

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