Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.
package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces
large red bell pepper, cut into bite-size strips
large yellow bell pepper, cut into bite-size strips
can (14.5 oz) diced tomatoes, undrained
teaspoon dried basil leaves, crushed
oz uncooked penne rigate pasta (2 1/2 cups)
Grated Parmesan cheese, if desired
In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.
Cook the pasta while the stew is simmering; everything will be done at the same time.
Italian turkey sausage has less fat than most other Italian sausage, making it easy to use in a stew.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.