Oh my YUM-A-LUM!
1 pound turkey italian sausage, remove casings
1 TB olive oil
1/2 yellow or orange pepper, diced
1/2 green pepper, diced
1 onion, chopped
1/2 cup red wine
28 oz. canned, diced tomatoes (I used the ones flavored with basil, oregano, and other herbs)
1 1/2 TB minced garlic
1/2 tsp crushed red pepper flakes (or yes if you like it a little less spicy)
8 oz. uncooked whole wheat fusilli
1/3 cup fresh basil, chopped
Bring a large pot of water to a boil. Add salt or a teaspoon or 2 of chicken bullion. When water is boiling, add pasta and cook to desired doneness. Drain and set aside.
Meanwhile, to make sauce, in a large non-stick skillet over medium high heat, cook sausage, stirring and breaking up meat. When cooked through, remove to a plate.
Heat olive oil in same skillet. Add peppers, onions, and garlic. Cook till veggies are crisp-tender.
About 5-7 minutes.
Add wine, cook until most of the liquid is evaporated, about 2 minutes. Add tomatoes, crushed red pepper, and sausage. Bring to a boil. Reduce heat and let cook for 5-7 minutes.
To assemble, add 1 cup pasta to a bowl, top with 3/4 cup meat and veggie sauce. Top with parmesan cheese if desired, and fresh basil. Serve with spoon to get all the juicy goodness in every bite.
We served it with red wine and freshly baked soft french bread. I thought I was in heaven!
This is an adapted Weight Watchers recipe and without the wine, cheese and bread, it is about 8 points.