Sausage with Vegetables and Pasta
Makes a complete meal with a tossed green salad.Based on a recipe from Cooking Light, August 1997, p. 104.
Servings: 8 servings
- canola or olive oil cooking spray
- 1 pound sweet Italian chicken or pork sausage
- 3 cups vidalia onion vertically sliced 1/4"
- 28 ounce can diced unsalted tomatoes
- 4 garlic cloves minced
- 2 tablespoon all-purpose flour
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 28 ounces quartered artichoke hearts frozen are best or canned
- 2 cups red bell pepper approximately 1 large pepper, julienne 1/4" x 2"
- 2 cups yellow bell pepper approximately 1 large pepper, julienne 1/4" x 2"
- 1 pound penne
- 1/4 cup fresh basil chopped
- grated Parmesan cheese
- Spray a large skillet with oil. Place sausages in skillet. Brown over medium-high heat, approximately 5 minutes, and turning often. Reduce heat to medium-low. Carefully add 1/2 cup water, cover, simmer 12 minutes or until an instant read thermometer inserted in center registers 160°F. Remove to plate lined with paper towels, keep warm. When cool enough to handle, slice sausages diagonally into 1/4" thick slices.
- Using a 6-quart pot, bring water to a boil and cook pasta while preparing vegetables below. Drain, rinse and return pasta to pot.
- If using frozen artichokes, defrost. If using canned artichokes, rinse and drain well. Recoat skillet with cooking spray, and place over medium-high heat. Add onion and garlic; saute 3 minutes until onion is translucent. Add tomatoes with juice; bring to boil. Sprinkle with flour, stirring to coat. Add water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer over medium-low heat 10 minutes, stirring occasionally. Add artichokes and peppers; cook 10 minutes or until vegetables are tender and sauce is thick.
- In large 6-quart pot, combine vegetable mixture, sausage, and pasta. Sprinkle with minced basil. Serve, passing grated Parmesan cheese.
While sausage is cooking, chop vegetables to save time. Broccoli florets may be substituted for artichoke hearts.