1 pound spaghetti
1 (14 ounce) can tomato sauce
1 (8 ounce) container sour cream
1 (8 ounce) package Italian sausage, sliced
1 large onion, chopped
1 small green bell pepper, chopped
1 medium green bell pepper, chopped
2 cups sliced mushrooms
2 tablespoons olive oil
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dry mustard
1 tablespoon chopped fresh parsley
1 bay leaf
1/2 cup olive oil
2 tablespoons chopped fresh parsley
1/2 cup chopped fresh thyme
2 tablespoons chopped fresh oregano
1/4 teaspoon dried basil
1 pound Italian sausage, cut into thin strips
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, cook tomato sauce and sour cream over medium heat; add onion, bell pepper, mushrooms, olive oil, olive oil, parsley, thyme, oregano, basil, rosemary, sage, mustard, parsley and bay leaf. Mix together.
Add spaghetti and tomatoes and sausage; cook for about 30 to 40 minutes, or until spaghetti is cooked. Serve cream cheese and bacon sauce over spaghetti.