Friday recipe: rustic sausage and pasta

October 15, 2010 —

I’m running in the Des Moines half-marathon this weekend and looking for a hearty meal for Saturday night. Pasta is always a good option for tasty carbs and this recipe looks like the perfect combination of easy and healthy.

I found this recipe on Live Healthy Iowa. They have lots of great resources for healthy living.

What do you eat before a big day?

Rustic sausage and pasta

1/2 box whole wheat angel hair pasta
1 tablespoon olive oil
1/2 pound hot turkey Italian sausage, casings removed, crumbled
3/4 pound fresh baby portobello, cremini or white mushrooms, sliced 1/4 inch thick
1 cup coarsely chopped bell pepper (any color or a combination)
1/2 tablespoon dried Italian seasoning blend
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh Italian parsley

Directions

  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add sausage; cook about 5 minutes until sausage is cooked through, stirring frequently.
  3. Add mushrooms, bell pepper and Italian seasoning. Reduce heat to medium; continue cooking, 3 to 4 minutes until mushrooms begin to soften, stirring frequently. Stir in tomatoes; cook 5 to 7 minutes until desired consistency, stirring occasionally.
  4. To serve, spoon sauce over pasta and toss. Or, add pasta to skillet with sauce and toss. Garnish with Parmesan cheese and chopped parsley.

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