Rigatoni With Sausage and Red Pepper Strips Yummy! |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is an adopted recipe that Hubby loved when I prepared it. It is full of flavor and has a very nice presentation on the plate. It is low-fat and was originally printed in Cooking Light. Ingredients:
1 3/4 cups rigatoni pasta, uncooked |
vegetable oil cooking spray |
1/4 cup onion, chopped |
6 ounces italian turkey sausage |
1 teaspoon italian seasoning |
1 dash crushed red pepper flakes |
3/4 cup red bell pepper, julienne cut |
1/2 teaspoon fennel seed, crushed |
1 dash crushed red pepper flakes |
1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained and chopped |
1/4 cup dry red wine (glass for the chef) |
1/4 cup fresh italian parsley, chopped |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Coat a large skillet with cooking spray, and place over medium heat until hot.
3. Add onion, sauté 3 minuets.
4. Add sausage and next 3 ingredients, cook 5 minutes or until sausage is browned, stirring to crumble.
5. Drain and set aside.
6. Wipe skillet with paper towel.
7. Coat skillet with spray; place over medium heat until hot.
8. Add bell pepper, sauté 4 minuted.
9. Add sausage mixture, tomatoes and wine, stir well.
10. Bring to boil, reduce heat and simmer 25 minutes, stirring occasionally.
11. Stir in parsley.
12. Serve over pasta!
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