Robert and I, along with a group of friends are heading to Pennsylvania this weekend for a snow skiing getaway. Things always seem to get really busy right before leaving town. Bert’s been traveling for work and I’ve been working longer hours so I can get done with work early before our mini vacation begins. Thank goodness I found this recipe this week. It’s fast, easy to make, and very nutritious. Italian sausage, onions, bell peppers, tomatoes, and fresh basil make this a fresh and filling dish. It makes tasty leftovers as well.
Happy weekend, everyone! I will be posting about our ski trip next week. 🙂
Italian Sausage and Pepper Pasta
Yield: 6 servings
- 1/2 pound(s) uncooked turkey sausage(s), Italian-style, casings removed
- 2 tsp olive oil
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 cup red wine (I used Zinfandel)
- 1 fresh clove of garlic
- 28 oz can crushed tomatoes
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 8 oz whole wheat pasta, uncooked
- 1/3 fresh basil, chopped
- Freshly grated parmesan, optional
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
- Heat oil in same skillet. Add peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
- Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
- While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Top with parmesan. Yields about 1 1/3 cups per serving.
Source: Weight Watchers