S'ghetti

This may not be considered a "fall" dish, but cold weather, November nights, and a need for fleece, if that's not a call for comfort food, we don't know what is.  It's very simple to throw together, but filling and flavorful, so you can't go wrong.

Spaghetti with Basil Chicken Sausage Sauce

4 herbed chicken sausages
2-14.5 oz. can diced fire-roasted diced tomatoes
2 tbsp fresh basil, chopped
garlic salt and pepper to taste
spaghetti

Remove the chicken sausages from their casings and cut or pull apart into small pieces.

Cook sausage pieces in a skillet over medium high until nicely browned.

In a large pot add the chicken to the two cans of tomatoes and cook over medium heat.  As usual, we pureed both the cans of tomates, but if you prefer a chunkier sauce, puree one can and leave the other as is.

While the sauce is bubbling away, prepare the pasta according to box directions.  We used Smart Taste spaghetti, but you can use whatever pasta you prefer.  There are several brands of gluten-free pastas on the market and many specialty stores carry them as well.

In the meantime, rinse and dry fresh basil leaves before chopping.  We use a salad spinner to dry our basil leaves which works really well.

Once the pasta is ready and rinsed, add basil to sauce and stir to mix in thoroughly.

Serve over pasta and sprinkle with parmesan.  A nice salad and some toasty garlic bread and you'll be set.