Pasta with a Pizzaz & it’s gluten-free! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta)

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. 1^st 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)  

1. Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
2. 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.
3. When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
4. Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
   
5. Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
6. 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 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. First 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)  
   1. Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
   2. 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.
   3. When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
   4. Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
   5. Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
   6. Drain pasta and add to sauce.