I thought the same thing – so out came a package of whole wheat pasta. I don’t know why I have stayed away from cooking whole wheat pasta, I think I must be a traditionalist. I know that the holidays are on the way and a time of over indulging; so decided to step of the health game and bring out the whole grains. This time I topped with a vegetable sausage ragu.
Whole Wheat Pasta with Vegetable Sausage Ragu
2015-11-06 15:04:57
Serves 2
Ingredients
- 3 cups dried whole wheat pasta
- 2 tablespoons olive oil
- 1 green pepper, thinly sliced
- 1 onion, thinly sliced
- 1 clove of garlic, minced
- 1 pound turkey Italian sausage (mild or hot)
- 1 14 oz. can diced tomatoes with juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup sliced mushrooms
- Salt and pepper, to taste
- Freshly grated parmesan cheese
Instructions
- In a large skillet, heat over medium high heat, add oil. When hot, add onions, green pepper, mushrooms, and garlic. Cook and stir until onions are transparent. Break sausage into pieces and add to onion mixture. Cook until sausage is no longer pink. Add tomatoes with juice, and crushed red pepper flakes, reduce heat to low and simmer for 20 minutes, stir frequently. While the sauce is simmering, cook pasta according to package directions. Serve sausage mixture over pasta. Top with grated cheese.
Notes
- If you have extra ragu, save as a filling for an omelet - delicious!
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