Thursday, November 6, 2008

Rustic Italian Sausage Pasta

1 12 oz pkg. of whole wheat penne
1 lb bulk italian sausage (I use a combo of sweet and hot, and take the casings off)
1 sm. onion chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green pepper, chopped
2 sm. zucchini, chopped
1 cup mushrooms, sliced
1 can diced tomatoes
1 cup tomato sauce
1/4 tsp each dried thyme, basil and oregano
1 cup grated parm. cheese (I just use a sprinkle though)

1. Cook pasta, al dente
2. In large pot brown sausage, remove meat. Cook onions/garlic until soft. Add sausage, stir in peppers, zucchini, mushrooms, and season with salt and pepper. Cook 5 minutes.
3. Add tomatoes, sauce, and spices. Cook until heated through- about 5 min.
4. Combine pasta and sauce. Put in casserole dish, top with parm and bake for 20 min. (or serve immediately).

For Freezing: Omit mushrooms as they get kind of rubbery. Just defrost and heat in the oven for about 30 min.

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