PASTA WITH SPICY ITALIAN SAUSAGE AND MUSHROOMS
Cooking for Two
by Shady Oak Press
Spicy crumbled sausage teams with fresh vegetables to produce a harmonious ragu. This meat sauce will be just as tasty if made ahead and saved for a busy weeknight. You can gently reheat it as the pasta cooks.
2 servings
Ingredients
• 4 oz. spicy bulk Italian sausage
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 small fennel bulb, fronds removed and discarded, bulb finely chopped
• 1 (8-oz.) pkg. sliced mushrooms
• 1/2 cup grape or cherry tomatoes, halved
• 1/2 cup reduced-sodium vegetable broth or water
• 1/4 teaspoon salt
• 4 oz. [about 2 1/2 cups] shaped pasta, such as conchiglie (pasta shells] or orecchiette (little ears]
• 2 tablespoons grated Parmesan cheese
Directions
Heat large nonstick skillet over medium heat until hot. Crumble sausage into skillet; cook and stir 3 minutes or until browned. Place on paper-towel-lined plate. To same skillet, add onion, carrot and fennel. Cook 5 minutes or until softened, stirring occasionally. Add mushrooms; cook 5 minutes or until vegetables are tender. Stir in sausage, tomatoes, broth and salt. Bring to a boil. Cover pan; reduce heat to low. Cook 10 minutes. (Sauce may be made to this point up to 2 days ahead. Cover and refrigerate.)
Meanwhile, cook pasta in large pot of boiling salted water according to package directions. Drain, reserving 2 tablespoons of the cooking water.
In large bowl, toss pasta with sauce and reserved cooking water. Serve sprinkled with cheese.
Wine: Chianti offers stylish ripe fruit and spice.
Nutrition
PER SERVING: 485 calories, 14.5 g total fat (5 g saturated fat), 24 g protein, 67 g carbohydrate, 35 mg cholesterol, 1155 mg sodium, 9 g fiber
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