I had to make some major changes for nutrition. I couldn't spend 934 calories on this meal! I eliminated the butter and just made sure my sauce was ready when the pasta was... no need to keep it oiled, so to speak. I also had enough moisture in my chicken, roasted red pepper, spinach sausage, that I didn't need it to be oiled... and of course, I left out the oil from the boiling water, too.
Without any cheese, I lowered it to 700 calories and 10 grams fat (and that was 5 links of sausage, diced) over 4 servings.
I took the suggestion to rev up the flavor by adding a couple of tablespoons of Tomato Paste to the sauce.
Thanks for the inspiration.
Finally, a recipe that uses these. AMEN!
My local grocier did not have chicken-spinach sausage, so I used portabello sausage and added a 1/2 cup of thawed, frozen spinach. We enjoyed it, but would prefer it to be less sweet. Next time I will use regular italian sausage, keep the spinach, but use tomato sauce instead of tomato soup. I think that will give it that extra little tang! Overall, pretty good.