Title: Linguine W/spicy Meat Sauce
Categories: Pasta Main
Yield: 4 Servings

3/4	pk	16-oz. linguine or spaghetti
1	md	Onion; diced
3/4	lb	Hot Italian sausage links
1/4	c	Fresh basil leaves; loosely packed OR
2	tb	Parsley; chopped AND
2	ts	Dried basil leaves
1	cn	28-oz. Italian plum tomatoes
3/4	ts	Sugar
1/4	ts	Salt
		Basil sprig; for garnish

Prepare linguine as label directs but do not salt water. Drain linguine; keep warm.

Meanwhile, remove casing from sausage; discard casing. Chop basil. In 12" skillet over med-high heat, cook sausage and onion until browned, stirring frequently to break up sausage. Discard fat in skillet. Add tomatoes with their liquid, sugar, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 mins. Stir in basil (or parsley/basil mix). Spoon linguine into lg. bowl. Pour sauce over linguine; garnish w/basil sprig.

Per serving - 520 cal, 14 g fat, 36 mg chol, 890 mg sod

Source: GH (9/94) :: MM by Sue Woodward

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