I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Monday, November 29, 2010

Italian Sausage and Pepper Pasta

Italian Sausage and Pepper Pasta

Image of fusilli with sausage and peppers

main meals

POINTS® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy
Spicy sausage, red wine and fire-roasted tomatoes combine to create a ragout-like sauce. Truly hearty and satisfying.


1/2 pound(s) raw turkey sausage, Italian-style, casings removed

2 tsp olive oil, extra-virgin
2 medium yellow pepper(s), cut into 2-inch long thin strips
1 medium onion(s), thinly sliced

1/2 cup(s) red wine
1 1/2 Tbsp minced garlic
28 oz canned crushed tomatoes, fire-roasted recommended

1/2 small crushed red pepper flakes, or less to taste

1/4 tsp table salt
8 oz uncooked gluten free pasta (Tankanyaki)

1/3 cup(s) basil, fresh, chopped


  • 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 coloured 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 sausage is cooked 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.


  • The sauce is also good spooned over rice.