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Italian Sausage, Red Pepper and Mushroom Rigatoni
Recipe from Lighthearted at Home: The Very Best of Anne Lindsay
Print Recipe
Italian Sausage, Red Pepper and Mushroom RigatoniRecipe from Lighthearted at Home: The Very Best of Anne Lindsay |
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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 1 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
Ingredients
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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.
Notes
Nutritional Information Per Serving: 396 calories, 17 g protein, 13 g total fat, 4 g saturated fat, 23 mg cholesterol, 53 g carbohydrate, 5 g fibre, 624 mg sodium, 522 mg potassium |
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