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Spaghetti with homemade sauce


Sauce:
- 1 tbsp (15 ml) olive oil
- 1 shallot, chopped
- 3/4 lb (.34 kg) tomatoes, peeled, seeded, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white wine
- salt and pepper to taste

- spaghetti for 4 servings

Vegetables:
- 1 small onion, chopped
- 1 green pepper, chopped
- approx. 8 mushrooms, sliced
- 2 tbsp (30 ml) olive oil

- 4 Tofurky Italian Sausages (1 pkg) sliced in half-inch (1.3 cm) rounds

To peel the tomatoes, boil for about a minute, let cool and slip off the skins. To make the sauce, cook the shallot in olive oil until softened. Add the tomatoes, parsley, tomato paste, wine, salt and pepper and simmer for 15 minutes.

Cook the spaghetti according to package directions.

In a separate pan, cook the onion, green pepper, and mushrooms in olive oil over medium heat. When softened, combine with the tomato sauce.
Brown the sausage pieces and add to the sauce. Serve over the spaghetti. Serves 4.