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Add a photoServings: 6
Ingredients
- 8 x chicken franks
- 1 lb spaghetti
- 3 Tbsp. vegetable oil
- 1/2 c. finely minced onion
- 1/2 x clove garlic, chopped
- 1 can (8-ounces) tomato sauce
- 1 can (16-ounces) whole tomatoes, minced with liquid
- 1 1/2 tsp chopped fresh basil or possibly 1/2 tsp. dry
- 1 Tbsp. chopped fresh parsley Grated Parmesan cheese
Directions
- Slice franks into thin rounds. In large kettle, over high heat, bring 3-1/2 qts salted water to boil. Add in spaghetti, stir and cook till tender. Drain and place in large bowl.
- In a medium saucepan over medium heat, heat oil. Add in garlic and onion and cook for 3 min, stirring often. Add in tomatoes and liquid, sauce and herbs. Stir and add in franks. Bring to boil, reduce heat to medium-low and simmer 5 min.
- Pour sauce over spaghetti, toss to combine. Serve with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 157 | 33% |
| Total Fat 17.67g | 22% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.27g | |
| Cholesterol 58mg | 19% |
| Sodium 512mg | 21% |
| Potassium 312mg | 9% |
| Total Carbs 59.33g | 16% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.85g | 2% |
| Protein 19.33g | 31% |
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