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Add a photoServings: 6
Ingredients
- 2 tsp Extra virgin olive oil Note 1
- 1 lrg Onion Minced
- 2 x Cloves Garlic Crushed
- 4 x Lean Fresh Turkey Sweet Italian Sausage Minced
- 1 lrg Can Crushed Tomatoes Note 2
- 14 ounce Kidney Beans Liquid removed
- 2 Tbsp. Minced Fresh Basil
- 1 Tbsp. Minced Fresh Sage
- 1 Tbsp. Minced Fresh Parsley
- 1 lb Rigatoni Pasta
Directions
- Note 1: Original recipe used 1 Tbsp extra virgin olive oil Note 2: 1 lb 11 ounce can of crushed tomatoes
- Heat the oil in a heavy-based pan. Add in the onion, garlic and sausage to the pan ad cook, stirring occasionally, over med heat for 5 minutes.
- Add in the tomato, beans, basil, sage, parsley and salt and pepper to taste.
- Reduce the heat and simmer for 20 minutes.
- While the sauce is cooking, add in the pasta to a large pan of rapidly boiling salted water and cook till al dente. Drain. Divide the pasta among serving bowls and top with the sauce.
- NOTE: Dry beans can be used. Soak them overnight in water, drain, and transfer to a pan. Cook well with water, bring to the boil and cook for 20 minutes, or possibly till tender. Giant conchiglie (shell pasta) can be used instead of rigatoni as they hold the sauce well.
- Pre Time: 25 minTotal
- Cooking Time: 30 minutes
- Serves 4 - 6
- This is VERY filling!! Excellent flavor and textures.
- NOTES : This is very good and extremely filling. You could easily make this into a vegetarian meal by eliminating the sausage and subbing one of the mock sausages.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 217 | |
| Calories from Fat 37 | 17% |
| Total Fat 4.06g | 5% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 285mg | 12% |
| Potassium 573mg | 16% |
| Total Carbs 12.24g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.2g | 1% |
| Protein 31.15g | 50% |
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