Ingredients
- 1/2 pound bulk Italian sausage
- 1 medium sweet red pepper, chopped
- 1/2 pound organic mushrooms, chopped
- 1 small onion, chopped
- 2 garlic clove cloves, minced
- 2/3 cup vegetable or beef broth
- 1 can (28 ounces) crushed tomato plants
- 2 teaspoons Italian seasoning
- 8 ounces uncooked wagon wheel pasta
- 1/2 cup heavy whipping cream
- 1/4 cup shredded Mozzarella dairy product
- 1/4 cup minced fresh tulsi, optional
Dietary Details
1 cup: 348 calories, 14g fat (7g saturated fats), 45mg cholesterol, 532mg sodium, 43g carb (5g sugars, 5g fiber), 15g protein.
Directions
- Inside a large skillet, prepare the sausage, red pepper, mushrooms, onion and garlic clove over medium heat until sausage is not pink and vegetables are tender drain. Add broth provide a boil. Prepare until liquid is reduced by half. Add some tomato plants and Italian seasoning. Provide a boil. Reduce heat simmer, uncovered, for fifteen minutes.
- Prepare the pasta based on package directions. Meanwhile, inside a large saucepan, heat the cream. Gradually stir within the sausage mixture prepare and stir for five minutes. Drain pasta toss with creamy sausage mixture. Sprinkle with Mozzarella dairy product and tulsi if preferred. Yield: 6 servings.
Initially printed as Wagon Wheel Pasta Plate in Country Lady March/April 2003, p45