Asparagus, Sausage and Pepper Pasta

70 minutes Prep: 20 minutes Cook: 40 minutes

175 calories per serving view nutrition facts

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2	tablespoons	olive oil
1 1/2	cups	onions	yellow, finely chopped
4	each	garlic cloves	finely chopped
2	each	green bell peppers	diced
2	each	sweet yellow bell peppers	diced
2	Pounds	turkey sausage	links
1	cup	white wine
28	Ounces	tomatoes, canned	italian plum
2	Teaspoons	oregano	dried, or 1 tablespoon fresh oregano
1/4	teaspoon	black pepper
1/4	teaspoon	red pepper flakes	crushed
2	Pounds	pasta, rigatoni
1	Pound	asparagus

Heat olive oil in medium-size saucepan.

Saut� onions and garlic until onions are transparent and garlic is slightly browned.

Add red and yellow peppers and sau t� for about 5 minutes, or until peppers begin to soften.

Set aside.

In a large, heavy - bottomed pot, brown sausages, one pound at a time, cooking each batch approximately 20 minutes.

Remove from pot, drain on paper towel, and cut into 1 /4-inch slices.

Remove all but 1 tablespoon of fat from pot and, over medium heat, stir in white wine, mixing well with scrapings from bottom of the pot.

Add onion, garlic and pepper mixture.

Stir in plum tomatoes, oregano, black pepper, crushed red-pepper flakes and sausage slices.

Simmer uncovered for 25 minutes.

Boil water for rigatoni and begin cooking it.

In the last 8 minutes of the cooking time for the sauce, add asparagus and continue to simmer 8 minutes, or until asparagus is tender.

Drain rigatoni and serve with sauce.

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Serving Size 228g

Amount per Serving

Calories 175 48% of calories from fat