Evening Edge
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DEL.ICIO.US
Pasta Italiano
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"I have been making this recipe for years, " writes Karl Maier of Brooksville, Fla. "I used to have to cook onions and garlic and add spices, but with the advent of flavored canned diced tomatoes, it became much less time consuming." Maier likes to mix it up sometimes, using ground beef instead of sausage.
Hands on time: Total time: 30 minutes Serves: 8
Ingredients:
1 pound small-shell pasta
1 1/2 pounds Italian sausage, mild or hot
1 large green bell pepper, seeded and chopped
1 pound sliced mushrooms
3 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano
Instructions:
Prepare pasta according to package directions.
Meanwhile, in large lightly oiled skillet over medium-high heat, saute sausage, breaking it up. When sausage is almost done, add pepper and saute for 3 minutes. Add mushrooms and cook another 2 to 3 minutes, or until softened. Add tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Toss mixture with pasta and serve.
Meanwhile, in large lightly oiled skillet over medium-high heat, saute sausage, breaking it up. When sausage is almost done, add pepper and saute for 3 minutes. Add mushrooms and cook another 2 to 3 minutes, or until softened. Add tomatoes, bring to a boil, reduce heat and simmer for 10 minutes. Toss mixture with pasta and serve.
Notes:
If you feel like splurging on a sixth ingredient, sprinkle the dish with freshly grated Parmesan or Romano cheese.
If the sausage is oily, drain before adding the vegetables. For added flavor, use olive oil to saute the sausage and veggies.
If the sausage is oily, drain before adding the vegetables. For added flavor, use olive oil to saute the sausage and veggies.
Nutrition:
Per serving: 563 calories (percent of calories from fat, 45), 22 grams protein, 56 grams carbohydrates, 2 grams fiber, 28 grams fat (10 grams saturated), 65 milligrams cholesterol, 963 milligrams sodium.
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