This method makes use of a pineapple corer/slicer, one of my newest culinary tools! While a knife and spoon can easily be used to extract the pineapple’s interior, this tool really simplifies the process! After a wonderful meal, serve the nicely cut pineapple and make a smoothie with the juice and bottom leftovers!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds Italian sausage
- 4 ounces fresh mushrooms, sliced
- ½ cup butter
- 2 cubes chicken bouillon
- ½ cup sherry
- 1 ½ pounds zucchini, sliced
- ½ cup chopped green onion
- 1 (16 ounce) package spaghetti
Instructions
- 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.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Serve pasta sauce over hot spaghetti.
Nutrition Facts
| Calories | 726 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 17 g |
| Sodium | 1566 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This didn’t have any flavor for me. Not sure where I goofed.
This was excellent! I made it with unsalted butter, omitted the mushrooms due to personal preference, added some garlic, red pepper flakes and pepper. Turned out wonderful!
This is a great change to red sauce. I made a few changes due to diet. I used chicken italian sausage 1 lb cooked then set aside. I had both ZUCCHINI and yellow crookneck squash, cut into pieces. I cooked onion & veggies in coconut oil rather than butter (I never taste the coconut when cooking). I didn’t have any wine so used chicken stock. I added enough broth to make a sauce. just before serving I stirred I fresh basil & parmesan. I will make this again…with the wine.
Definitely a good change-up from regular “red” pasta. I followed some of the reviews by using cubed zucchini and doubling the mushrooms, which worked great! Instead of adding 1/2 cup of butter, I used two tablespoons. Even using a minimal amount of butter, I still felt the dish was a little greasy. I also thought the dish was a little salty, but not sure how to cut that down without taking out the chicken bouillon. Overall, it was a good dish that I will likely make again with some tweaks! Thank you! 🙂
This is really good for a quick meal. I used 2 lbs of sausage, more wine- about a cup, 8 oz MR and a few dashes of garlic powder. Also – I cut down on the butter and used olive oil also. Served it over orecchiette. Have leftovers which is a bonus!
This was really great as written and my whole family loved it. We will be adding this to our fall/winter rotation as we loved the flavors but in the future we will likely try olive oil in place if butter to make it a little bit healthier. Oh and I like things a bit hotter so added red pepper flakes on my serving once plated. Sooo good!
I made this exactly as written and it was delicious! Probably very calorie-laden with all that butter, but wonderful just the same. Will definitely make it again.
I liked the flavor but I cut the butter in half and also chicken bouillon in half and it was salty enough with the sausage. I would say this is more like a stir fry than a pasta sauce because it doesn’t adhere to the pasta in fact, I ate the leftovers with Chinese noodles. Thanks, Sheila
Amazing! Made the same changes already suggested: less sausage, more mushrooms, less butter, only 1 bouillon cube. Topped with parmesan cheese!
I made this and served it over spaghetti squash. It was very good.
I’m not a big fan of zuchinni so I used fresh broccoli instead and I only used one half of the mushrooms called for. I can’t wait to cook this again. I plan to tweak the recipe some more, though.
Easy to make and good. I cut the butter by about two thirds and still plenty of good flavor. Make again!
This is a personal favorite and have made it every few weeks over the last year. I have made this recipe exactly as called for and I revised it to make it vegan or vegetarian (depending on whether I had non-dairy butter at the time). It was super delicious every time.
Too much butter, salvaged the left overs by refrigerating, removing the as much congealed butter as possible, added a can of diced tomatoes, can of whole kernel corn, fresh baby carrots, 32 oz of vegetable broth, and 6 oz of medium egg noodles. This made an excellent soup.
I added some red bell pepper and minced garlic, garlic powder, italian seasoning, red pepper flakes, kosher salt, fresh ground black pepper and 2 bay leaves. I only used about 2 T butter and a little olive oil to cook the veggies in. Put in 1/2 cup chicken stock & 1/4 cup sherry and let that cook about 1/2 hour & transferred to a large bowl. Cooked 1 lb.mild italian sausage and 1/2 pound organic hamburger with a dash of nutmeg. Mixed it all with 6 cups cooked rice. Very good base recipe. I think the original recipe, sans sausage, with much less butter, chicken stock in place of boullion, would be good with mussels and angel hair pasta.
It was OK, needed more herbs and spice. I read some of the reviews and people are using” cooking” sherry and wonder why so salty. Throw out your nasty cooking wines and get a few small bottles of the real stuff [keeps in fridge for weeks] and the difference will be remarkable. Will try this again with the added herbs and chili flake or cayenne…like spicy food in our house!
Very, very bland.
This recipe is all wonky. First the mushrooms would probably fair better being cooked alone first and then traded out to prevent crowding and get a nice crisp on them. However, I think the a larger problem and the reason that most reviewers mentioned this recipe was too greasy was because of the combo of the fat and butter, there is no binding agent like flour or cornstarch. This is my reworked recipe: Saute until crisp around the edges, the mushrooms, making sure not to crowd them, transfer to a separate dish and keep warm. Sauté the onions in the same pan until partially cooked and the add the sausage to the onions and continue to cook until sausage (I recommend a spiced pork beef mix for best flavor but if you must use chicken use more butter as the result without the additional butter will be VERY dry) is just browned. Add the pasta along with the Sherry and let the bouillion be replaced by 1/3 cup chicken stock (or at least add 1/4-1/2 cup water in with the boullion). Make sure to stir the mixture thoroughly for the first minute or so to reduce sticking and add whatever herbs you like at this juncture ( meaning Rosemary, oregano, basil, thyme or any iteration of spice from Italian cooking you like but don’t forget a few cloves of crushed garlic). After the pasta is mostly cooked, remove the garlic cloves, add the zucchini and then a few minutes after that add the mushrooms. The result will be a sauce that is much more enticing and coats the entire mixture better.
This dish was so good I will be making it again. I cut the recipe in half for two very generous servings for two people. All the ingredients were half the amount except for the butter, I used two TBS instead of the 1/4 cup, but I added 1/4 cup of cream at the end. Plus, added a sprinkling of parmesan on top of (my) serving. Very nice.
My friend and I really loved this recipe. I took the advice of others and cut back on butter and bouillon. I added 1/2 cup more Sherry, spinach, onions, pine nuts and garlic. It was divine!
Amazing!!!! My kids especially loved this and none of them like mushrooms. I still used and mushrooms and they couldn’t tell at all. I highly recommend using sausage. I used hamburger the first time and there was a flavor difference than using the sausage. It has been a request for my family once a week.