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1. Cook the sausage, uncovered, in a 2-quart saucepan over medium heat, using a spoon to break up the meat into small pieces. Cook for 5 minutes, or until no pink remains.
2. Add the onion and continue cooking, uncovered, for 5 minutes, or until the onion is soft. Add the tomatoes, chicken broth, and basil, and bring to a boil. Stir in the macaroni and simmer, covered, for 10 minutes, or until macaroni is tender. Add the salt and serve.
TIPS: 1. For added richness, top each serving with 2 tablespoons of grated Parmesan cheese.
2. This recipe can be halved, or leftovers can be refrigerated for 1 or 2 days or frozen.
Made at Jeff's, 4/20/08
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