Sausage and Peppers

This meal is a perfect example of how and what I like to prepare.  It is easily done, made with few ingredients, fresh and nutritious.  From start to finish it took about 30 minutes, which is just about my limit for a weeknight dinner.  The key for me was not overdoing it with the pasta and avoiding a second helping.  I was successful on both counts!

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Sausage & Peppers or Soysage & Peppers

8oz whole wheat pasta cooked al dente

1 Tbs olive oil

2-4 cloves garlic, minced

1/2  yellow onion, chopped

2 small or 1 large red bell pepper, chopped

2 serrano peppers, seeded, deveined, minced

2 roma/plum tomatoes, chopped

8oz can tomato sauce

1 Tsp dried Italian herb seasoning

2 Tbs fresh basil, roughly chopped

2 Tofurkey Italian Sausages (or turkey/chicken Italian sausage), heated and sliced

  • heat olive oil in a large skillet and add onions and bell peppers, saute over low to medium heat until they begin to soften
  • add garlic, serrano peppers, tomatoes and dried herbs, continue to saute until onions are translucent and everything else is soft and somewhat caramelized
  • add tomato sauce, sea salt and freshly ground pepper to taste, cover and simmer on low for 5-10 minutes
  • add fresh basil (and another clove of minced raw garlic if you like…and I do!) just before serving over pasta and soysage

Serves two with a little left over for tomorrow’s lunch.

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