Italian Sausage, Red Pepper and Mushroom Rigatoni

By EdieK

Ingredients

• 1 Pound
• hot italian sausage
• 1 Pound
• rigatoni, penne or corkscrew pasta
• 1 Teaspoon
• canola or olive oil
• 1 1
• large onion, chopped
• 4 Clove
• garlic, minced
• 2 2
• sweet red peppers, cut in chunks
• 2 Cup
• thickly sliced mushrooms
• 1 Can
• (28 oz) diced tomatoes
• 2 Teaspoon
• dried basil
• 2 Teaspoon
• dried oregano
• freshly ground pepper
• 1/2 Cup
• chopped fresh parsley, dill or basil
• 2 Tablespoon
• freshly grated parmesan cheese

Details

Servings 8
Adapted from 20minutesupperclub.com

Preparation

Step 1

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.

Nutritional Information

Nutrients per serving: 396 calories, 17 g protein, 13 g fat, 53 g carbs, 5 g fibre.




Recipe courtesy of www.newscanada.com.

Recipe from Lighthearted at Home by Anne Lindsay in conjunction with the Heart and Stroke Foundation. Visit the Heart and Stroke Foundation's Health Check website at healthcheck.org for healthy recipes and monthly recipe makeover.