Not this one. It was perfect. The onions and peppers were delicious when paired with the red wine and my son loved that the onions got stained "burple" from the red wine. The italian sausage was definitely the way to go with this meal. I think if you subbed anything else it wouldn't be as tasty without a LOT of spices thrown in.
And while I didn't absolutely love this dish, I'll probably make it sometime in the future. Just not every month :)
Inspiration: WeightWatchers.com
Italian Sausage and Peppers Pasta
- 2 teaspoons olive oil, extra-virgin
- 1 green peppers, cut into 2-inch long thin strips
- 1 onion, thinly sliced
- 1/2 cup red wine
- 1 1/2 tablespoon minced garlic
- 15 ounce canned diced tomatoes
- 1/4 teaspoon table salt
- fresh black pepper
- 1/3 cup fresh basil, chopped
- 3 links mild Italian sausage
- 8 ounces gemelli (or fusilli) pasta
Bring a large pot of lightly salted water to a boil.
Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.
6 Servings | 9 WW+ Points
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