1 pkg (340 g) Italpasta Gluten Free Penne
2 tbsp (30 mL) olive oil
4 mild Italian sausages (about ¾ lb/375 g)
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 cup (250 mL) tomato sauce
1/2 cup (125 mL) sliced roasted red peppers
6 cups (1.5 L) baby spinach leaves
- Cook penne according to package directions. Drain; reserving 1/4 cup (60 mL) pasta water.
- In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook sausages for 3 minutes per side or until browned. Transfer sausages to cutting board; slice into 1/4 inch (5 mm) slices diagonally and set aside. Drain excess fat from skillet; in same skillet, heat remaining oil. Cook onion and garlic for 8 to 10 minutes or until tender and caramelized.
- Add tomato sauce and roasted red peppers to skillet; bring to simmer. Return sausages to skillet. Add penne, reserved pasta water and spinach; toss to combine. Cook just until heated through and spinach is wilted.
Yield: 9 cups
Per 1.5 cups:
Calories 440; Fat 18g; Cholesterol 25mg; Sodium 770mg; Carbohydrate 56g; Fibre 3g; Sugars 4g; Protein 14g