Italian Sausage and Mushroom Pasta

Amount   Measure      Ingredient -- Preparation Method
-------- ------------ --------------------------------

12

  ounces

  pasta shells -- or bow tie pasta

1

  cup

  Italian Five Cheese

1

  cup

  red wine

1

  whole

  red bell pepper -- seeded and diced

14 1/2

  ounces

  diced tomatoes -- drained

2 1/2

  ounces

  olives -- drained

1

  small

  onion -- minced

2

  cloves

  garlic -- minced

1

  teaspoon

  Dijon mustard

1

  teaspoon

  low sodium Worcestershire sauce

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/4

  teaspoon

  ground allspice

1/2

  teaspoon

  ground sage

1/2

  teaspoon

  dried thyme

1/2

  teaspoon

  dried tarragon

1/2

  teaspoon

  dried basil

1/2

  teaspoon

  dried oregano

1/2

  teaspoon

  dried marjoram

6

  ounces

  no salt added tomato paste

8

  ounces

  no salt added tomato sauce

4

  ounces

  button mushroom -- sliced

4

  ounces

  Portobello mushrooms -- baby, sliced

2

  tablespoons

  olive oil

Heat olive oil in a large pan. Add sausage and brown. Add onions and red pepper and cook for 2 minutes.

Add olives, tomatoes, , garlic, and tomato paste. Cook 1 minute.

Add mushrooms, Dijon, Worcestershire sauce, salt. pepper, and spices. Heat to boiling

Add red wine. Return to boiling and then lower heat and simmer 15 to 20 minutes.

Make pasta while sauce simmers. Cook until al dente and drain.

Combine pasta with sauce and put in a casserole dish. Top with cheese.

Bake at 350 for 30 minutes.

Makes 8 servings.

Per Serving: 370 Calories; 13g Fat (32.0% calories from fat); 16g Protein; 46g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 451mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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