Recipe of the Month
This pasta dish is a great transition into fall because it is hardy, yet still light at the same time. It is very easy to prepare and makes about 6 servings- making it great for leftovers throughout the week. Are you a vegetarian? Substitute Field Roast Italian Sausage instead. Celiac? Try using a quinoa penne. No real gluten issues? Einkorn pasta is a great option- it’s an ancient grain that’s never hybridized, making it a lower gluten alternative to modern wheat; it also has more nutrients, vitamins & minerals than regular wheat.
Makes about 10 cups, for 6 servings
Adapted from Cooking Light
- 6 ounces sweet or hot Italian sausage, or vegetarian Italian sausage (brand: Field Roast)
- 1 teaspoon olive oil
- 2 large red bell peppers, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- ½ teaspoon fennel seeds, crushed
- 1, 16-ounce jar marinara sauce
- Salt and pepper, to taste
- 1 pound dried penne or ziti
- 6 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Put large pot of salted water on to boil for cooking pasta
- In a large skillet over medium-high heat, brown sausage breaking it up into small pieces, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towel. Wipe out skillet.
- In the same skillet, heat oil over medium heat. Add bell peppers and onion, cook until softened, 5 to 8 minutes. Add garlic and fennel seeds and cook for 1 minute more. Add marinara sauce and sausage. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper.
- Meanwhile, cook penne (or ziti) in boiling water until el dente, 8 to 10 minutes. Drain and place in a large warm bowl. Add sauce and toss to coat. Serve immediately, sprinkle with Parmesan and parsley.
Calories: 455, Protein: 20g, Fat: 11g, Carbs: 69g, Sodium: 800mg