1. In a large saucepan, over medium-high heat, saute the onions, garlic, mushrooms, and bell pepper in the olive oil. Keep stirring until the vegetables begin to brown nicely. 2. Add the chicken, sausage, can of tomatoes with juice, red wine, oregano, basil, and sugar. 3. Simmer the mixture very gently, stirring occasionally, for 10 minutes. 4. While sauce is cooking, in a large kettle of salted water, cook the spaghetti until it is al dente, then drain well. 5. Add the fresh cream to the tomato mixture. Adjust taste with sapt and pepper and simmer the sauce for another 3 minutes, or until it is thickened slightly. 6. Remove the finished sauce from the heat. 7. Serve tomato mixture over spaghetti, sprinkled with grated cheese and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
