1/2 (24 oz.) jar vegetable spaghetti sauce (organic)
2 Italian sausage links (hot or mild)
1/2 (8 oz.) pkg. portabella mushroom caps (organic; use 1 cap)
1 (16 oz.) pkg. whole-grain rotini pasta (Barilla)
grated Parmesan cheese, for sprinkling (optional)
extra virgin olive oil (EVOO)
salt and pepper, to taste

In a saucepan, add spaghetti sauce on low heat. Pour some olive oil into a skillet over medium-low heat. Place two Italian sausage links (I like hot) in skillet, put lid on top. On cutting board chop up mushroom cap and set aside.

When the sausage is fully cooked turn off heat, and place sausage links onto a cutting board. Chop up links into chunks, and place in spaghetti sauce. Continue to heat up sauce on low heat.

In the middle of the sausage cooking, place pot of water on stove. Boil water, and add pinch of salt to boiling water. Add noodles, and cook until al denté.

When pasta is done, drain, and place back into same pot as before. Add mushrooms to pasta, stir together. Take sauce off heat, and pour onto pasta in the pot. Stir everything together.

For some added flavor, add grated Parmesan cheese on top while warm.

Submitted by: Jenna King