InstantForum.NET v4.1.4Addictive Fishing Forumhttp://www.addictivefishing.com/forum/forumadmin@addictivefishing.comFri, 05 Dec 2008 03:05:48 GMT20http://www.addictivefishing.com/forum/Topic25114-5-1.aspxI've done this one before . . . you can make it a little leaner and healthier by using Turkey sausage and whole wheat pasta as well. Still mighty tasty!</P><P>Keep the recipies coming Vlap, I truly look forward to them. AND, the pictures make all the difference! </P><P>PThu, 28 Feb 2008 15:59:40 GMTTricehttp://www.addictivefishing.com/forum/Topic25114-5-1.aspxPasta with Tuscan Ragu Recipe<br><br>This recipe serves: 4 <br>Preparation time: 15 minutes<br>Cooking time: 1 hour<br> <br>Ingredients<br>1 tablespoon olive oil<br>8 ounces low-fat Italian sausage, casings removed<br>2 cloves garlic, minced<br>1/8 teaspoon red pepper flakes<br>2 cups finely diced carrots<br>1 cup finely diced onion<br>1 cup finely diced celery<br>1/2 cup dry red wine<br>3 cups canned chopped tomatoes, with their juices<br>1 cup low-sodium chicken broth<br>1/2 cup chopped fresh basil<br>1 cup freshly grated Parmesan cheese<br>12 ounces penne pasta<br> <br>Cooking Instructions<br>1. In a large saucepan, heat the oil over medium heat. Add the sausage, garlic and red pepper flakes and cook, breaking the sausage up with a wooden spoon, for 5 minutes.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081846.jpg[/img]<br><br>2. Add the carrot, onion and celery and cook until just beginning to brown, about 10 minutes.<br>3. Add the wine and simmer until it has almost completely evaporated.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081846a.jpg[/img]<br><br>4. Add the tomatoes, chicken broth and basil and simmer, uncovered for 30 minutes.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081850.jpg[/img]<br><br>5. Preheat the oven to 350ºF.<br>6. Meanwhile, cook the pasta in boiling, salted water until it is al dente, about 10 minutes. Drain and toss with the sausage ragu.<br>7. Transfer the pasta mixture to a deep baking dish. Sprinkle the cheese on top, cover with foil and bake for 10 minutes or until the cheese is melted. Serve in warm pasta bowls.<br>[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081931a.jpg[/img]<br><br>[img]http://i208.photobucket.com/albums/bb172/Vlap/Tuscan%20Sausage%20Pasta%20Bake/0222081935.jpg[/img]<br> <br><br>Nutrition Facts<br>Serving Size: 1 bowl<br>Calories 520<br>Total Fat 15 g<br>Saturated Fat 4 g<br>Protein 27 g<br>Total Carbohydrate 71 g<br>Dietary Fiber 7 g<br>Sodium 1178 mg<br>Percent Calories from Fat 24%<br>Percent Calories from Protein 20%<br>Percent Calories from Carbohydrate 52%Thu, 28 Feb 2008 08:21:11 GMTVlap