Pasta Sauce with a Pizzaz! |
Hungry for pasta, I
decided to put a twist on the sauce and swap traditional pasta for a variation
made from ground brown rice and rice bran. As far as the sauce goes, it is
pretty much my usual recipe except I went heavy on the veggies, light on the
meat and added homemade pesto to the mix. The rice pasta, which just happens to
be gluten free, is a product we thought might be interesting
to try . . . and it certainly met with our approval and paired well with the
sauce. It was definitely pasta with a pizzaz!
Pasta with a Pizzaz! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta) 3 to 4 servings
Sauce
1 tablespoon olive oil
1 onion, diced
¼ to ⅓ lb. ground pork sausage (we always opt for Zey’s store brand -- Zey’s Market, 1020 W. 1st St., Abilene, KS)
1 to 2 teaspoons Italian seasoning
½ to 1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
4 oz. sliced button mushrooms
1 (14.5 oz.) can diced tomatoes with juice
1 (8 oz.) can tomato sauce
¼ to ⅓ cup basil pesto (I used homemade basil pesto)
Pasta: 8 oz. of Tinkyada® Brown Rice Pasta, cooked according to pkg. directions (it takes 15 to 16 minutes to cook)
- Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
- Add sausage, breaking it up into small pieces. Cook and stir until sausage is lightly browned. Season with Italian seasoning, salt and pepper as mixture cooks.
- When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
- Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
- Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
- Drain pasta and add to sauce.
Recipe without photos . . .Pasta with a Pizzaz! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta) 3 to 4 servingsSauce1 tablespoon olive oil1 onion, diced¼ to ⅓ lb. ground pork sausage (we always opt for Zey’s store brand -- Zey’s Market, 1020 W. First St., Abilene, KS)1 to 2 teaspoons Italian seasoning½ to 1 teaspoon Kosher salt½ teaspoon coarsely ground black pepper4 oz. sliced button mushrooms1 (14.5 oz.) can diced tomatoes with juice1 (8 oz.) can tomato sauce¼ to ⅓ cup basil pesto (I used homemade basil pesto)Pasta: 8 oz. of Tinkyada® Brown Rice Pasta, cooked according to pkg. directions (it takes 15 to 16 minutes to cook)
- Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
- Add sausage, breaking it up into small pieces. Cook and stir until sausage is lightly browned. Season with Italian seasoning, salt and pepper as mixture cooks.
- When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
- Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
- Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
- Drain pasta and add to sauce.
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