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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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4|
|Calories from Fat: 172 (38%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 42.6mg||13 %|
|Sodium 1120.4mg||39 %|
|Potassium 842.2mg||22 %|
|Total Carbohydrate 53g||16 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 48.3g|
|Protein 18.3g||26 %|
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Calories per serving: 456
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