Pasta, pasta, pasta! Yes, it's that time of week again, my post for this week's Presto Pasta Night. This week I'm hosting (yeah!) so you still have a few hours to get in your entry if you're interested.
I came back from Texas with a renewed energy toward cooking healthy (thanks, Frances!) and although our 'fridge was bare, I managed to come up with this gem. Quick, healthy, and delicious. Just how I like it.
This weekend I plan to stock up on all the veggies I can get my hand on - salads sound so good now that the weather is warmer. I have some homemade dressings I'd like to try - and some different toppings. (And of course, to share with you.) Last night, though, the pasta had to do so I added onions, garlic, mushrooms and broccoli to some turkey sausage. Add a little olive oil and some diced mozzarella cheese and there you have it. If you like things a little spicy, add a few shakes of red pepper flakes - I left those out - but they're always good with pasta (and pizza!)
Sausage, Mushroom and Broccoli Rigatoni
- 1 pound turkey sausage (hot or sweet, your choice)
- 1 onion, diced
- 4 cloves garlic, sliced
- 1 bunch broccoli, each florette cut in half
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 1 box (16 ounces) rigatoni
- 1/2 cup diced mozzarella cheese
- Place the turkey sausage in a pan covered with water and boil for 5 minutes or until mostly cooked through. Drain and rinse with cold water to make it easier to handle. Remove the casing and then slice thinly. Set aside.
- Prepare rigatoni as directed on package. If it finishes before your "sauce" drain and set aside.
- Heat a pan with 1/2 tablespoon of olive oil and add the onions, garlic and mushrooms. If it's a little dry, add a little of the pasta water. Cook until softened and starting to brown. Add in the broccoli about half way through the cooking time to just cook through. Remove to a bowl.
- In the same pan, add in 1 tablespoon olive oil and the cut up sausage. Cook until browned and cooked through. Add in the vegetables and a little pasta water and cook until heated through.
- After the rigatoni is cooked, add it back into the pan you cooked it in and pour the sausage sauce over the top. Add in 1/2 cup diced mozzarella and stir. Serve hot.
Make sure to check back tomorrow here for the PPN round up. I know we have some yummy entries this week!