This is a favourite in my home. We prefer hot italian sausage, you may prefer mild. Buy what you like.
1 pound of hot Italian sausage
1 pound of penne or corkscrew shaped pasta
1 teaspoon of vegetable oil
2 large onions, chopped
3 cloves of garlic, minced
2 cans 28 ounces of tomatoes (undrained), coarsly chopped
2 teaspoons of basil
2 teaspoon of oregano
1/2 a cup of fresh parsley, chopped
2 tablespoons of freshly grated Parmesan cheese
*Note* If you prefer, for the basil and oregano you can use "Italian spice mixture" and I usually throw it in by hand so I really can't give you an exact measure but probably close to 3 tablespoons. I like spices. You can omit the parsley if you wish as well.
In a skillet, cook the Italian sausage over medium heat until it is no longer pink in the center. When cooked, remove it from the pan and with a sharp knife cut the sausages into little round slices. Toss the slices back into the skillet and brown a bit more on both sides. When the slices are browned take them from the pan and put on a large plate covered in paper towel. Place the slices on the paper towel to drain and pat as well so you are removing the majority of the excess fat on it. Set this aside. This is a little time consuming but well worth the effort, sausage is a fatty meat and any removal of excess fat is only for the better.
Meanwhile, in a large pot of boiling water, cook the pasta until it is tender but firm; drain and return it to the pot.
In a non-stick fair size large pan, heat the oil over medium heat and cook the onion until it's tender. About 5 minutes.
Add the garlic, tomatoes, basil and oregano (or the italian spices) and simmer uncovered for 10 minutes.
At this point you add the cooked italian sausage. Then pour this entire mixture over your pasta; toss it all together to mix well.
Sprinkle with the parsley if you choose to use it, pepper to taste, and parmesan; toss it again. Personally I don't toss the parmesan into this but sprinkle it over when served on the plate instead.
Makes 6 servings
Per serving: 1/6 the of the recipe.
Calories = 480
g protein = 21
g carbohydrate = 66
g dietary fiber = 5
g fat - total = 15
g saturated fat = 4
mg cholestrol = 38
mg sodium = 671
mg potassium = 679
Per serving = 3 starch and 2 protein & 1 & 1/2 fats, and 1 & 1/2 fruit/veggies
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