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Our Monthly Recipe!
Gluten Free Spaghetti with Fresh Tomatoes and Italian Sausage
- 1 fresh diced roma tomato (about 1/2 lb)
Big Box — $0.90 | UTS — $0.46
- 2 tablespoons of organic extra virgin olive oil
Big Box — $0.65 | UTS — $0.20
- 12 oz Barilla gluten free spaghetti noodles
Big Box — $1.98 | UTS — $0.69
- 24 oz Barilla marinara sauce
Big Box — $1.98 | UTS — $0.99
- 1 lb ground mild italian sausage
Big Box — $3.99 | UTS — $1.99
- 1 clove of minced garlic
Big Box — $0.22 | UTS — $0.05
- Salt & pepper to taste
Big Box total cost — $9.72
Under the Sun total cost — $4.38
Bring pot of water to boil, add 12 oz of spaghetti. Reduce to a simmer, and cook for 10-11 minutes. Dice tomato and toss into a separate pan with clove of minced garlic and olive oil. Cook over medium to low heat for 5 minutes, then add Italian sausage and cook until sausage is fully cooked. Add 24 oz of marinara sauce and heat to bubbling. Once bubbling, reduce heat to a simmer and let simmer for 5 minutes. You can either mix the sauce in with the spaghetti, or serve separately. Makes 4-5 servings. Enjoy!