Recipe from Lighthearted at Home: The Very Best of Anne Lindsay
Ingredients
- 1 lb hot Italian sausage 500 g
- 1 lb rigatoni penne or corkscrew pasta 500 g
- 1 tsp canola or olive oil 5 mL
- 1 large onion chopped
- 4 cloves garlic minced
- 2 sweet red peppers cut in chunks
- 2 cups mushrooms thickly sliced, 500 g
- 1 can diced tomatoes 28 oz/796 mL
- 2 tsp basil dried 10 mL
- 2 tsp oregano dried 10 mL
- pepper Freshly ground
- 1/2 cup parsley chopped fresh, or dill or basil 125 mL
- 2 tbsp Parmesan cheese freshly grated 25 mL
Instructions
- In skillet, cook sausage over medium heat until no longer pink in centre, 15 to 20 minutes. Drain well; cut into thin round slices.
- Meanwhile, in large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
- In nonstick pan, heat oil over medium heat; cook onion until tender, about 5 minutes. Add garlic, red peppers and mushrooms; cook, stirring often for 5 minutes. Add tomatoes, basil and oregano; simmer, uncovered, for 5 minutes. Add cooked sausage, and pepper to taste. Pour over pasta; toss to mix. Sprinkle with parsley and Parmesan; toss again. Pass extra Parmesan at the table.
Nutrition
Calories: 396kcal | Carbohydrates: 53g | Protein: 17g | Total Fat: 13g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 624mg | Potassium: 522mg | Fiber: 5g
Nutrition Facts
Italian Sausage, Red Pepper and Mushroom Rigatoni
Amount per Serving
Calories
396
% Daily Value*
Total Fat
13
g
20
%
Saturated Fat
4
g
25
%
Cholesterol
23
mg
8
%
Sodium
624
mg
27
%
Potassium
522
mg
15
%
Carbohydrates
53
g
18
%
Fiber
5
g
21
%
Protein
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
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