Wednesday, August 08, 2007

Whole Wheat Pasta with Sausage Sauce

Sauage Supper. Total. Yum.

I swear I'm supposed to be Italian. As hard as I try, however, I can't seem to trace my roots to anything Italian. I've been to Italy, and I know it does in fact have the best food. And I know without a shadow of a doubt that I could eat pasta every day of my life. Unfortunately that pasta goes over my lips and straight to my hips. Thus, I eat whole-wheat pasta. All whole-wheat pastas are not made equal - some are much gummier than others, especially if you want it al dente. And, since you already know I'm not a food snob, I'll tell you that the best whole-wheat pasta I've found is Food Lion brand.

Whole WHEAT Pasta - The only kind I eat.

Okay. So this isn't exactly the most healthful sauce in the world, but it was easy and it was good. I was concerned that Brad might not care for it, but boy was I wrong! He loved it, and in fact he ate all of the leftovers. We're not big leftover people, and I try to cook in a way that there aren't ever many leftovers to be had, but with pasta and sauces that's hard to do. Luckily, that wasn't a problem with this recipe. It's definitely a keeper!

Onions for Sauce. They made me cry.

Whole Wheat Pasta with Sausage Sauce
Adapted from Southern Living
Makes six servings
Printer-friendly version

Ingredients
1 19-ounce package Italian sausage
1 large green bell pepper, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
1 14-ounce jar spaghetti sauce
1 8-ounce container cream cheese, softened
1/4 cup dried tomatoes, cut into thin strips
2 teaspoons Italian seasoning
1 tablespoon balsamic vinegar
1 16-ounce package farfalle pasta

Directions
1. In a medium pan over medium-high heat, brown sausage, pepper, onion and garlic. Cook until sausage crumbles and vegetables are tender.
2. Stir in spaghetti sauce, cream cheese, dried tomatoes, Italian seasoning and vinegar. Cook until cheese melts and sauce is heated through, stirring occasionally.
3. Cook pasta until al dente, and spoon sauce over hot pasta.

8 comments:

  1. Yum! You take excellent photographs - maybe that could be an Italian trait ;-) Wishing you all the best.

    (Blogging Chicks)

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  2. Hope you're having a great vacation! (you're at the beach, right?)

    This sauce looks great - do you think I could lighten it up with turkey sausage and light cream cheese? I know nothing's as good as the "original" version, though!

    Off to the beach myself!

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  3. Hope you had a great bday and did something fun your recipe sounds so delicious

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  4. Abby, what a wonderful pasta dish!
    I can see why there was nothing left. :)

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  5. you hsould enter this in presto pasta night at once upon a feast..the link is on my apronstrings blog..somewhere. :)

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  6. My maiden name is italian, but we have not been able to trace our roots. Anyways, why their food has to be soo good? This looks yummy!

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  7. Wow I love your blog! I've added it to my blogroll (if you don't mind)! Keep cookin!

    http://yummysmells-links.blogspot.com/2007/07/fellow-bloggers-my-inspiration.html

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  8. I have to confess, I just can't get myself to enjoy whole wheat pasta. I've tried it with great recipes, but I just like regular pasta better. So I eat smaller amounts of it. Still friends? :)

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Like Thumper's mama told him: If you can't so something nice, don't say anything at all. Thanks, y'all.