Penne with Sausage, Peppers, and Tomatoes

Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 7.5g
  • Saturated fat: 2.7g
  • Protein: 18.9g
  • Carbohydrate: 38.9g
  • Cholesterol: 52mg
  • Iron: 2.6mg
  • Sodium: 627mg
  • Calories from fat: 23%
  • Fiber: 2.5g
  • Calcium: 99mg

Ingredients

  • 6 ounces penne (tubular pasta), uncooked
  • Cooking spray
  • 8 ounces sweet Italian turkey sausage, cut into 1/2-inch slices (about 2 sausages)
  • 3 garlic cloves, minced
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (7-ounce) bottle roasted red bell peppers, drained and diced
  • 1/2 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese

Preparation

  1. Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
  2. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Add sausage, and cook 8 to 10 minutes or until browned, stirring often; drain well. Set sausage aside. Wipe drippings from pan with a paper towel.
  3. Coat pan with cooking spray; add garlic, and sauté 1 minute. Add sausage and tomato. Bring to a boil; reduce heat, and simmer until most of liquid is evaporated. Stir in roasted bell peppers and ground black pepper. Remove from heat.
  4. Place pasta in a large bowl; add sausage mixture, and toss. Spoon evenly onto serving plates, and sprinkle with cheese.
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