Monday, September 1, 2008



1 260 gm can Vienna saugage, cut in tidbits
1 310 gm can Spaghetti meat sauce
1 cup fresh tomatoes, boiled, seed and chopped
1 medium size green bell pepper, diced
1 small size red onion, diced
2 tbsps fresh basil, chopped
250 gms pasta twist, cooked al dente
1 cup parmesan cheese

How to cook:

Simmer Spaghetti Meat Sauce and add vienna saugage tidbits, fresh tomatoes, bell pepper, onion and fresh basil leaves. Stir until blended. Pour over cooked pasta and toss gently. Sprinkle with parmesan cheese.

No comments: