Low Sodium Spaghetti with Sausage
Discover a healthier twist on a comforting classic with this Low Sodium Spaghetti with Sausage recipe, perfect for those seeking a flavorful yet heart-conscious meal. This dish combines tender low sodium spaghetti with savory Italian sausage (chicken or turkey preferred) and a robust homemade tomato sauce crafted from no salt added crushed tomatoes, garlic, onion, and aromatic dried herbs like oregano and basil. A dash of red pepper flakes adds optional heat, while fresh parsley brings a vibrant finish. Ready in just 40 minutes, it's a simple way to enjoy the cozy satisfaction of spaghetti while keeping your sodium intake in check. Ideal for weeknight dinners, this recipe can be further elevated with a sprinkle of Parmesan cheese for an irresistible finishing touch!
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Recipe Information
Ingredients
- 12 oz Low sodium spaghetti
- 8 oz Low sodium Italian sausage (chicken or turkey preferred)
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 28 oz No salt added crushed tomatoes (canned)
- 2 tbsp Tomato paste (low sodium)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes (optional for spice)
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Parmesan cheese (optional, for garnish)
- Black pepper (to taste)
Instructions
Bring a large pot of water to a boil. Cook the low sodium spaghetti according to the package instructions, omitting any salt. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Remove the casings from the low sodium Italian sausage, if necessary, and add the sausage to the skillet. Cook for 5-7 minutes, breaking it into small pieces with a spoon, until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the no salt added crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Simmer the sauce for 10 minutes, stirring occasionally.
Return the cooked sausage to the skillet and mix well with the sauce. Taste and adjust seasonings with black pepper, if needed.
Add the cooked spaghetti to the skillet and toss to coat in the sauce, adding a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and optional Parmesan cheese before serving.
Serve hot and enjoy your low sodium spaghetti with sausage!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 39.6 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
