Rotini Pasta with Sweet Sausage and Peppers
Scramble fan Vanessa Jones of Dumfries, Virginia, sent me this recipe after she misread a Scramble recipe and had to build a meal on a busy night around a pound of sausage she had in her freezer. Vanessa’s Scramble meal was a surprising hit in her family, and we loved it, too.
- 16 oz. whole wheat or regular rotini noodles (use wheat/gluten-free, if needed)
- 1 Tbsp. extra virgin olive oil
- 1 lb. sweet Italian sausage (turkey, pork, or meatless) (use wheat/gluten-free, if needed), cooked or uncooked, chopped
- 1 yellow onion diced
- 1 green or red bell pepper diced
- 1/2 tsp. dried basil or 1 Tbsp. chopped fresh
- 1/2 tsp. dried oregano or 1 1/2 tsp. fresh
- 1/2 tsp. dried thyme or 1 1/2 tsp. fresh
- 28 oz. diced tomatoes partially drained
- 15 oz. tomato sauce
- 1/4 cup grated Parmesan cheese for serving (optional)
- Cook the noodles according to the package directions until they are al dente, and drain them.
- Meanwhile, in a large skillet, heat the oil over medium heat, and brown the sausage.
- While it’s cooking, add the onions, peppers, and dried herbs (if using fresh herbs, stir them in toward the end of cooking) and continue to sauté it until the sausage is browned and the vegetables are softened, 8 – 10 minutes.
- Add the tomatoes and tomato sauce and simmer it, uncovered, for about 15 minutes until the liquid has thickened slightly and the noodles are cooked.
- Combine the noodles and the sauce, and serve it hot, topped with Parmesan cheese, if desired, or refrigerate it for up to 3 days.
Slow Cooker Directions
- Combine all ingredients except the noodles and cheese in the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 5 hours. Serve combined with the cooked noodles and topped with the cheese, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, chop the sausage and refrigerate, dice the onion and bell pepper, combine the spices, grate the cheese if necessary and refrigerate, make and refrigerate the sauce, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Use diced tomatoes with Italian seasonings and serve the dish with crushed red pepper flakes or hot pepper sauce, such as Tabasco. Tip: Al dente, Italian for "to the tooth", is a way to describe the texture for pasta that's fully cooked, but not too soft. Instructions on pasta boxes will typically specify the amount of cooking time needed to achieve an al dente texture. If you’re watching your carbohydrate intake, try cooking your pasta al dente. Preparing it this way results in pasta that is lower on the Glycemic Index and digested more slowly. Nutritional Information Per Serving (% based upon daily values): Calories 385, Total Fat: 18g, 27%; Saturated Fat: 6g, 28.5%; Cholesterol: 37mg, 12%; Sodium: 395mg, 16.5%; Total Carbohydrate: 44g, 14.5%; Dietary Fiber: 8g, 30%; Sugar: 7g; Protein: 15g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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