SERVES:
6

INGREDIENTS:

1 pound box spaghetti

2 links Italian sausage, thinly sliced
approx. 2 cups shredded precooked turkey (see hints below)

2 deseeded, quartered and sliced red peppers
2-3 cloves garlic, finely minced
2 medium onions, peeled, quartered and thinly chopped
8-ounces thinly sliced mushrooms
olive oil as needed for sauteing sausage and veggies

1/2 - 1 cup chicken stock (start with less, add more as needed)
one 28-ounce can tomato sauce
salt and pepper to taste

grated parmesan cheese for garnish

PROCEDURE:

Get a large pot of water going for eventually cooking the spaghetti and use a large pan with a splash of olive oil to brown up a couple of sliced links of Italian sausage.

Deseed and slice 2 peppers, finely mince 2 - 3 cloves of garlic, thinly chop 2 medium onions and thinly slice about 8-ounces of mushrooms.

Take the sausage out of the pan after it has browned up a bit, add a little more olive oil to the pan and add the sliced onions and peppers and get those going.

Just as the onions are turning translucent, add the sliced mushrooms and minced garlic and continue to cook everything until it is nicely cooked down.

Once it has cooked down, add a scant 1 cup chicken stock, one 28-ounce can tomato sauce, add the sausage back to the pan and bring it up to a simmer.

Adjust the heat on that and, at this point....once the water comes to a boil, add the 1-pound box of spaghetti and get that going.

Let the sauce continue to simmer along as you're cooking the spaghetti and then, just before carefully straining the spaghetti, add a cup or two of cooked shredded turkey meat to the sauce and season the sauce with salt and pepper to taste.

Divide pasta into bowls, ladle sauce over top and finish with grated parmesan cheese.

HINTS:

Substitute leftover precooked chicken meat instead of turkey....or saute cubed uncooked chicken at the same time you're sauteing the Italian sausage.