*** Kreutz-Landry Spaghetti

• 1 jar Ragu spaghetti sauce (super chunky mushroom flavor)
• 12 oz angel hair pasta, uncooked, or 1 batch pasta dough cut into spaghetti noodles at thickness setting 5 on pasta roller
• 1 tsp olive or vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 4 Jennie-O hot Italian turkey sausage links (1 lb)
• 8 oz sliced mushrooms
• red pepper flakes (to taste)

Slice open the skins of the sausages and place them with a teaspoon of oil into a large skillet over medium-high heat to brown. Break the meat up into chunks. Chop the onion and mince the garlic. Place with the sliced mushrooms into the skillet immediately after finishing the chopping. Chop the bell pepper and jalapeno if using and place into the skillet. Let the vegetables cook for a few minutes to get them to the desired texture, then pour in the spaghetti sauce. Let simmer for 10 minutes. Add red pepper flakes to achieve desired spiciness.

Meanwhile, boil water in a pot to get the pasta started. Cook it per the instructions on the package (3 minutes for angel hair).

Continuing to simmer the sauce, crack each egg into a ladle and form a well in the sauce, then gently pour each egg into the well.

Makes 6 servings, 13 WW PointsPlus each (11 if using dried)