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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A recipe we dearly love. I've made a very similar recipe for quite some time. This one is from Woman's Day. Ingredients:
1 lb rigatoni pasta |
2 medium carrots, halved |
1 medium onion, quartered |
8 -10 ounces whole mushrooms |
2 garlic cloves, peeled |
2 teaspoons olive oil |
3 links italian turkey sausage, casings removed |
1/2 teaspoon crushed rosemary |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup white wine |
28 ounces crushed tomatoes in puree |
Directions:
1. Cook pasta in a large pot of salted boiling water as the package directs. Meanwhile, put carrots, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Saute chopped vegetables 6 minutes.
4. Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink.
5. Stir in rosemary, salt, pepper nd wine; boil 1 minute.
6. Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.
7. ENJOY!
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