6 ounces spaghetti sauce
4 ounces Italian sausage, cut into 1 inch pieces
1 (10 ounce) package sliced mushrooms
1 (16 ounce) can cannellini beans, drained
1 (4 ounce) can mushrooms, drained
1/2 cup chopped green onions
1 cup milk
1 onion, chopped
1/3 cup Italian or Italian-style salad dressing
In a medium bowl completely seal spaghetti sauce and place into a large bowl.
In a large skillet over medium heat, fry sausage in 2 tablespoons olive oil. Fry until golden brown. Drain off liquid, leaving sausage in skillet.
In a medium saucepan, small mushrooms, bell pepper, mushrooms, green onions, and leaf pasta onto the skillet. Reduce heat to medium. Cook until lightly browned. Avoid scorching of pasta by pressing down with tongs.
In a small bowl combine spaghetti sauce, sausage, mushrooms, mushrooms, bell pepper, mushrooms, bell pepper and pasta. Return to a low heat and stir in salad dressing until thoroughly blended. Heat a large skillet over medium heat. Cook spaghetti sauce in skillet for 5 minutes, stirring constantly. Serve at once.
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