Italian sausage and pepper pasta
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Spicy sausage, red wine and fire-roasted tomatoes combine to create a ragout-like sauce. Truly hearty and satisfying.
Ingredients
Uncooked turkey sausage
½ pound(s), Italian-style, casings removed
Olive oil
2 tsp(s), extra-virgin
Yellow bell pepper
2 medium, cut into 2-inch long thin strips
Onion
1 medium, thinly sliced
Red wine
4 fl oz
Minced garlic
1½ tbsp(s)
Canned crushed tomatoes
28 oz, fire-roasted recommended
Crushed red pepper flakes
½ tsp(s), or less to taste
Table salt
¼ tsp(s)
Uncooked whole wheat pasta
8 oz, fusilli
Fresh basil
⅓ cup(s), fresh, chopped
Instructions
1
Bring a large pot of lightly salted water to a boil.
2
Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
3
Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly coloured and crisp-tender, about 5 minutes.
4
Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sausage is cooked through, about 10 minutes.
5
While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.
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