February 16, recipe
RIGATONI BOLOGNESE (6 servings)
Ingredients
1 box (1 lb) rigatoni pasta
2 medium carrots (4 oz), halved
1 medium onion (6 oz), quartered
1 pkg (8 or 10 oz) while mushrooms
2 cloves garlic, peeled
2 tsp EVOO
3 links italian turkey sausage (about 10 oz), casings removed
1/2 tsp crushed romsemary
1/4 tsp each salt and pepper
1/2 cup white wine (optional)
1 can (28 oz) crushed tomatoes in thick puree
Directions
Cook pasta in a large pot of salted boiling water as box directs. Meanwhile, put carrots, onion, mushroom and garlic in a food processor; pulse until finely chopped.
Heat oil in a large nonstick skillet over medium-high heat. Saute chopped vegetables 6 minutes.
Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink. Stir in rosemary, salt, pepper and wine, if using; boil 1 minute.
Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.
calories 460, fiber 5 grams
RIGATONI BOLOGNESE (6 servings)
Ingredients
1 box (1 lb) rigatoni pasta
2 medium carrots (4 oz), halved
1 medium onion (6 oz), quartered
1 pkg (8 or 10 oz) while mushrooms
2 cloves garlic, peeled
2 tsp EVOO
3 links italian turkey sausage (about 10 oz), casings removed
1/2 tsp crushed romsemary
1/4 tsp each salt and pepper
1/2 cup white wine (optional)
1 can (28 oz) crushed tomatoes in thick puree
Directions
Cook pasta in a large pot of salted boiling water as box directs. Meanwhile, put carrots, onion, mushroom and garlic in a food processor; pulse until finely chopped.
Heat oil in a large nonstick skillet over medium-high heat. Saute chopped vegetables 6 minutes.
Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink. Stir in rosemary, salt, pepper and wine, if using; boil 1 minute.
Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.
calories 460, fiber 5 grams
