Saturday, January 16, 2010

Sausage Bolognese with Penne


After our holiday eating and recovering from some kind of stomach flu we have been working on eating healthier. I think for the most part we have a good diet but there is always room for improvement. I found this recipe in Family Circle and it seemed like the perfect meal to work into our weekly menu. Lots of veggies and still very taste too. The only MAJOR change I made was to use mini Penne instead of Linguine. I didn’t really use exact measurements but very close. Anyway, this is a great dish, easy to make, fast with a processor and low cal too. I included the nutritional facts just so you could see how low cal it truly is.

Adapted from Family Circle, Jan 2010

Ingredients

  • 3 medium-size carrots, peeled and coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 tablespoon vegetable oil
  • 1 package (20 ounces) sweet Italian turkey sausage, casings removed
  • 3/4 cup dry white wine
  • 1 can (28 ounces) whole tomatoes
  • 3/4 cup milk
  • 1 box (13.25 ounces) low-carb linguine (such as Dreamfields)
  • Grated Parmesan cheese (optional)

Directions

1. Pulse carrots, celery and onion in a food processor until finely chopped.

2. Heat oil in a large nonstick skillet over medium-high heat. Add vegetable mixture and cook, stirring, 6 minutes. Rinse food processor bowl; set aside. Crumble sausage into skillet and cook for 3 minutes.

3. Add wine to skillet; bring to a simmer over medium-low heat. Simmer for 10 minutes.

4. Drain tomatoes and save the liquid. Add tomatoes to food processor bowl; pulse until finely chopped. Add tomatoes and their liquid to skillet; bring to a simmer. Reduce heat to medium; cook for 30 minutes or until most of the liquid has been absorbed. Stir in milk and cook another 8 minutes.

5. Meanwhile, cook pasta according to package directions in salted boiling water, about 12 minutes. Serve pasta with sauce, and Parmesan, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe 8 servings


  • Amount Per Serving
  • Calories 289
  • Total Fat (g) 6
  • Saturated Fat (g) 1
  • Cholesterol (mg) 38
  • Sodium (mg) 536
  • Carbohydrate (g) 39
  • Fiber (g) 3
  • Protein (g) 17

Percent Daily Values are based on a 2,000 calorie diet

9 comments:

Ciao Chow Linda said...

This is comfort food par excellence.

Catherine said...

This sounds scrumptious and look delicious!

Chow and Chatter said...

i made almost the same meal today!! of sleeping kids he he

Sweet and Savory said...

You make some great food, this included.

Velva said...

You are right this pasta dish would be perfect for a weeknight dinner. I am always scrambling during the week to get something out on the table-This would be a good idea.

George Gaston said...

What a terrific recipe to have on hand for those hectic nights when you want something good, but not to complicated. This is just the right balance. Many thanks...

Devon said...

This is one of those sneak the veggies in dishes. Very nice.

Claudia said...

Delicious - sort of a ragu. And all those vegetables flaring all. I could have some now - for breakfast.

Juliana said...

Cassie, I Like this pasta with the turkey sausage (without the "skin")...and all the other veggies in it :-) Like the idea of using white wine!