3
olive oil
4 Italian sausages
1 onion
1 red bell pepper
2 large carrots
4 garlic cloves, minced
1 cup dry red wine
796-mL can whole tomatoes, including juice
1 tsp dried basil
1 tsp oregano leaves
1/2 tsp dried hot red-chili flakes, optional
454-g pkg bow tie, penne or fusilli pasta
540-mL can white kidney or navy beans, drained
1/2 cup freshly grated parmesan
Heat oil in a large wide saucepan over medium heat. Remove casings from sausages. Add meat to pan. Using a fork, break up sausages until crumbly. Cook 3 to 5 minutes. Meanwhile, coarsely chop onion. Core and seed pepper and coarsely chop. Peel carrots. Slice into thin rounds. Then add onion, red pepper, carrots and garlic to pan. Stir-fry until onion starts to soften and meat is no longer pink, about 2 minutes. Stir in red wine. Increase heat to high and boil, stirring occasionally, until most of wine has evaporated, about 7 to 8 minutes.
Add tomatoes and juice, basil, oregano and chili flakes. Using a fork, gently crush tomatoes. Bring to a boil, then reduce heat to medium-low and simmer, uncovered and stirring occasionally, until thickened slightly, about 20 minutes.
Meanwhile, bring a large saucepan of water to a boil. Add pasta. Cook according to package directions, 8 to 10 minutes. Drain well. Stir hot noodles, beans and Parmesan into sauce. Add more cheese, if needed.
Calories 679, Protein 32g, Carbohydrates 91.8g, Fat 20g, Fibre 11.2g, Sodium 1023mg.
On chilly nights, warm up with a bowl of hearty sausage, beans and noodles. Instead of Italian sausages, try using lamb or spicy turkey sausages. Dish up this pasta with toasted garlic bread.