Asparagus, Sausage and Pepper Pasta
A delicious and wholesome meal. Try to use whole wheat rigatoni if you can, it makes the dish even heartier.
Ingredients
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | 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 |
|
| ¼ | teaspoon |
black pepper
|
* |
| ¼ | teaspoon |
red pepper flakes
crushed |
* |
| 2 | pounds |
pasta, rigatoni
|
|
| 1 | pound |
asparagus
|
Directions
Heat olive oil in medium-size saucepan.
Sauté onions and garlic until onions are transparent and garlic is slightly browned.
Add red and yellow peppers and sauté 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.
Nutrition Facts
Serving Size 1006g (35.5 oz)
