Italian Sausage With Fusilli
"This is one of my favorite pasta dishes & one I think you will enjoy. I like to use Whole Wheat pasta as I feel it gives more of a bite and is healthier. :-)"
photo by Carla C.
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 Italian sausages
- 2 tablespoons olive oil
- 1 red onion, cut into wedges
- 2 garlic cloves, minced
- 1 (14 ounce) can chopped tomatoes
- 1 red pepper, cut into strips
- 1⁄2 teaspoon chili flakes
- 1 teaspoon sugar
- 2 tablespoons oregano
- 2 tablespoons chopped parsley
- 300 g whole wheat fusilli
directions
- In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
- Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
- While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
- Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
- Cook the fusilli according to package instructions.
- Drain well and place into bowls, cover with sauce.
- Top with freshly chopped parsley and/or freshly grated cheese.
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Reviews
-
This was very good. I used red and green peppers and just a pinch of the sugar. Very easy to make. I will definitely make this again. Thanks! -
We liked this a lot! The spice from the sausage was perfect. I threw in some basil and mushrooms, too, and came out delicious!
-
We made this recipe for the second time lastnight and it was amazing. My Mom and Dad were over for dinner and they made sure they had the recipe before they left. It has so much flavor, and is so quick and easy to put together. It is definitely a recipe that we will be making over, and over again! Thanks -
I enjoyed this quite a bit. I liked the combination of flavors, particularly that of the Italian sausage. I prepared the recipe as directed and it would easily feed four rather than the 2 servings it indicates. -
Very good. I used turkey Italian sausage and wheat rotini. Quick and easy for a tasty week night meal.
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RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
