Pizzaghetti

• 1 lb. mild Italian bulk sausage
• 1 Tbsp. vegetable oil
• 1 (16 oz.) can stewed tomatoes
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. dried basil leaves, crushed
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 10 oz. cooked spaghetti
• 1 (12 oz.) can whole kernel corn with sweet peppers
• 1/3 c. sliced pimiento-stuffed or black olives (optional)
• 1 c. shredded Mozzarella or Monterey Jack cheese

1. Cook and stir sausage in oil in 10-inch skillet over medium heat until light brown, about 6 minutes.
2. Drain.
3. Stir in tomatoes, tomato sauce, basil, salt, garlic powder and pepper. Heat to boiling; reduce heat.
4. Simmer, uncovered, stirring occasionally for 10 minutes.
5. Cook spaghetti as directed on package; drain.
6. Stir corn (with liquid) and olives into sausage mixture.
7. Simmer, uncovered, 5 minutes.
8. Serve over spaghetti; top each serving with a cheese slice.
9. Makes 5 servings.

italian bulk sausage, vegetable oil, tomatoes, tomato sauce, basil, salt, garlic powder, pepper, whole kernel corn with sweet peppers, black olives, shredded mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180053 (may not work)