This is a dish that often comes to mind when I stop at the store at 6 p.m. wondering what to cook for dinner. I like to use hot sausage or, for a less spicy version, sweet Italian sausage or some of each. You can chop the onions and garlic in the food processor to save time. In tomato season, I use three or four fresh tomatoes instead of canned.
Makes 8 servings
- 1 lb hot Italian sausage
- 1 lb rigatoni, penne or corkscrew pasta
- 1 tsp canola or olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 sweet red peppers, cut into chunks
- 2 cups thickly sliced mushrooms
- 28 oz/796 ml diced tomatoes
- 2 tsp dried basil
- 2 tsp dried oregano
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley, dill or basil
- 2 tbsp freshly grated Parmesan cheese, plus more to taste
- In skillet, cook sausage over medium heat until no longer pink in centre, 15 to 20 minutes. Drain well; cut into thin slices.
- Meanwhile, in large pot of boiling water, cook pasta until tender but not 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.
Per serving: 396 calories, 17 g protein, 13 g total fat, 4 g saturated fat, 23 mg cholesterol, 53 g carbohydrate, 5 g fibre, 624 mg sodium, 522 mg potassium.
– from the book, “Lighthearted at Home, The Very Best of Anne Lindsay”.