112 oz pkg organic chicken sausage (I used Aidells spinach and feta)
1green bell pepperseeded and diced
fresh cracked pepper
114.5 oz can diced tomatoes, undrained
6oztri-color rotini pasta
garnish: fresh chopped Italian flat-leaf parsleyoptional
Bring a large pot of water to a boil. Add the pasta and cook to al dente.
While pasta is cooking, heat 3 teaspoons olive oil in a large, nonstick saucepan over high heat. Add the mushrooms and cook until well browned. Transfer the mushrooms to a plate and set aside.
In the same pan, heat the remaining teaspoon olive oil. Add the sausage, green bell pepper, and onion, along with a good pinch salt and pepper. Cook until the veggies just start to soften and the sausage is browned.
Add the wine to the pan to deglaze. Cook for a minute to reduce. Add the tomatoes with their juice and simmer a couple minutes. Add the pasta, toss, and allow the pasta to finish cooking in the sauce. Serve topped with fresh parsley. Yields 4 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!