Cooking the sauce and sausages separately speeds up supper preparations for this robust dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
In saucepan, heat oil over medium heat; fry onion, green pepper, mushrooms, carrots, garlic, oregano, salt and pepper until mushroom liquid is evaporated, about 8 minutes. Add tomatoes and tomato paste; bring to boil, stirring. Reduce heat and simmer for 10 minutes.
Meanwhile, prick sausages all over with fork. In skillet, cook sausages over medium-high heat, turning occasionally, until no longer pink inside, about 10 minutes. Drain on paper towels; slice thinly. Add to tomato mixture; simmer until thickened and bubbly, about 10 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot. Add sauce and toss. Serve sprinkled with Romano cheese.
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Nutritional facts <b>Per serving:</b> about
- Sodium 1228 mg
- Protein 25 g
- Calories 501.0
- Total fat 19 g
- Cholesterol 46 mg
- Saturated fat 6 g
- Total carbohydrate 58 g
%RDI
- Iron 31.0
- Folate 45.0
- Calcium 18.0
- Vitamin A 106.0
- Vitamin C 85.0
