This recipe is a weekly favorite at my house. I will do my best to show you how to make this a couple different ways (meat and vegetarian… and not spicy).
- If you want it to be spicy and for meat eaters, start with with 1 lb of hot Italian sausage.
- If you want it to be for meat eaters but not spicy, start with 1 lb of ground beef, pork or turkey.
- If you want it to be vegetarian or vegan start with a vegetable protein option: Bob’s Red Mill TVP, Morning Star Griller Crumbles, Boca Veggie Crumbles or Loma Linda Worthington Burger
- To make this gluten free, substitute the pasta for gluten free pasta.
Start by adding the spicy Italian sausage to a fry pan. Brown it.
While the sausage is cooking, chop the mushrooms into small pieces as well as the pepper and broccoli.
Add the chopped veggies to the sausage. Lower to cooking temp to low. You want the veggies to have a little bit of crunch.
While this is slowly cooking. Start your pasta. Cook till al dente'.
After you have drained the water from the pasta. Add a small drizzle of olive oil. Stir to coat the pasta with the oil.
Warm up your favorite pasta sauce.
Start with a plate of spaghetti. Add your pasta sauce and then the Italian sausage mixture. Sprinkle on parmesan cheese if that is to your liking.
Watch this disappear. It is delizioso!
See above notes to make this recipe, gluten free or vegetarian.
**This recipe was inspired by these Drunken Noodles.