0
1/3 cup olive oil
2 to 3 Italian sausages
1 tsp dried oregano leaves
1 1/2 tsp dried basil leaves
1/2 tsp salt
1/2 tsp crushed hot red-chili flakes, optional
3 garlic cloves, crushed
450-g pkg fettuccine pasta
1 large bunch spinach
2 ripe tomatoes
1/2 small red onion
3 tbsp red-wine vinegar
freshly grated parmesan
Heat 2 tablespoons (30 mL) oil in a wide saucepan set over medium heat. Add sausage and cook until browned. Stir in remaining oil, seasonings and garlic. Reduce heat to low. Simmer, covered, until sausage is cooked through, about 5 minutes. Meanwhile, cook pasta according to package directions. Wash spinach and tear into bite-size pieces. Cut tomatoes into thin wedges. Finely chop onion. Remove cooked sausage and slice into bite-size pieces. Return to pan.
Leaving pan over low heat, scrape brown bits from pan bottom and whisk in vinegar. Drain pasta. Don't rinse. Add pasta to oil mixture and stir until coated. Add spinach, tomatoes and onion. Toss until spinach starts to wilt. Sprinkle with Parmesan.
Calories 538, Protein 17.4g, Carbohydrates 66.9g, Fat 22.6g, Fibre 5.8g.
In less than a half-hour, you can have big bowls of hearty pasta on the table.