Wednesday, August 10, 2011


We had this dish the other night at the request of my husband. His mom used to make it for him, and when he saw that we had the same cookbook she has, he requested it. I adapted it to use some of the things I had in the fridge that would have otherwise ended up in the trash. Although it's basically the same base ingredients as my typical pasta sauce, it's very different. It comes together really quickly and since it doesn't simmer for hours, it tastes very light and fresh. A perfect pasta dish for the summer.

Summer Pasta with Tomatoes and Italian Sausage
recipe adapted from Lighthearted Everyday Cooking by Anne Lindsay

1 lb hot Italian sausage
1 lb short pasta
1 tsp vegetable oil
1 large onion, chopped
1/2 green pepper, chopped
1/2 package sliced mushrooms
3 cloves garlic, minced
2 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
1 can (28 oz) chopped tomatoes with their juice
chopped fresh parsley
grated Parmesan cheese

Cook the Italian sausage on the BBQ. Slice thinly on an angle. Meanwhile, cook pasta until al dente. Heat the oil in a large skillet, and add the onions, green pepper, mushrooms until the onions are tender. Season with garlic, basil, oregano and black pepper. Add the diced tomatoes and bring to a boil. Toss in cooked pasta and sliced sausages. Sprinkle with fresh parsley and serve with grated Parmesan cheese.

A quick meal, that's relatively healthy and delicious!

1 comment:

  1. Thanks for a great recipe! Just made a couple small changes: used hot Turkey sausage, casing removed and cooked in the skillet; and used 2 small zucchini in place of the mushrooms and green pepper. Hubby was drawn into the kitchen by the smell and couldn't wait to try it. A big thumbs up from both of us and a keeper recipe!


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