1/2 lb raw turkey sausage, Italian - style, casings removed
2 t. olive oil, extra-virgin
2 med yellow peppers , cut into 2 inch long thin strips
1 med onion, thinly sliced
1/2 c. red wine
1 1/2 T. minced garlic
20 oz canned crushed tomatoes, fire-roasted recommended
1/2 t. crushed red pepper flakes, or less to taste
1/4 t. table salt
8 oz uncooked whole-wheat pasta, fusilli
1/3 c. basil ,fresh, chopped
Bring a large pot of lightly salted water to a boil.
Meanwhile, to make sauce, in a Lg. nonstick skillet over med-high,
cook sausage, stirring & breaking up meat with back of a wooden
spoon, until cooked through, about 3 - 5 mins, remove to a plate.
Heat oil in same skillet. Add yellow peppers & onion; cook, stirring
frequently, until vegetables are lightly colored & crisp-tender,
about 5 mins.
Add wine & garlic- cook until most of liquid evaporates, about 1
min. Add tomatoes, crushed red pepper, salt & brown sausage;
bring to a boil. Reduce heat to med-low, cover & simmer until
veggies are tender and sauce is heated through, about 10 mins.
While sauce simmers, add pasta to boiling water and cook accordng
to package instructions. Drain pasta; return to pot. Add sauce &
basil; toss to mix and coat.
Yields about 1 1/3 c. per serving.
This sauce is good over rice as well. Toss in some fennel seeds for great flavor.
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