This dish is one of my husband’s favorite pasta meals. When we found out he has high cholesterol one of the things we decided to do was convert to whole wheat. Whole wheat pasta is definitely an acquired taste but this recipe really compliments the pasta and you won’t even know you are eating so healthy. It tastes that good! When the recipe calls for salt to taste don’t overdo it. The sausage has so much flavor on it’s own that I usually only salt the boiling water to give the pasta some flavor. You really do not want to take away from the sausage/tomato mixture. This recipe also re-heats really nicely so it makes for awesome left-overs.
Serves:8 – 238 Calories/serving – 19g Fat/serving – 420 mg sodium/serving
-Olive Oil Cooking Spray
-1 lb. Pork Sausage (We like to use mild/spicy Italian Sausage), removed from casing and crumbled
-4 Garlic Cloves
-2 Pinches of Hot Pepper Flakes
-1 Carton of Cherry or Grape Tomatoes
-2 tsp. Thyme
-Salt and Pepper to taste
-14 oz. Whole Wheat Pasta Cooked Al Dente (We like to use either spaghetti or penne)
-2 tsp. Extra Virgin Olive Oil.
-2 tsp. Fresh Chopped Parsley
1.) Fill large pot with water and sprinkle a little bit of salt into water. Bring to a boil.
2.) While water is heating spray a nonstick skillet with olive oil cooking spray. Place over medium high heat. Add sausage and stir until meat browns.
3.) By this time water should be ready to add the pasta. Add pasta and keep an eye on it throughout step 4.
5.) Place cooked pasta in a bowl and toss with olive oil.Top pasta with a large spoonful of sausage/tomato mixture.
6.) Pull a few leaves of parsley from springs and sprinkle over your meal.
*I want to give credit to The Cook Yourself Thin cookbook where I originally found this recipe.
*All photos are originals taken by me