This is one of my favourite pasta dishes. My mother-in-law originally gave me this recipe but I've substituted a few ingredients to make it a bit more holistic. It definitly is a heavy meal so I suggest you have a big green salad with it to help digest and so you feel less guilty.
It's delicious and I'm sure you won't mind the cheat. Bon appetit!
Whole Grain Veggie Fussili with Turkey Sausage
1 tbsp Extra virgin olive oil
5 Spicy turkey sausage, crumbled (the real stuff with no fillers. I like http://www.butcherbynature.com/)
1 small Red onion
2 Garlic cloves, minced
2 Bay leaves
1 tbsp Fresh sage, finely chopped
1 tbsp Fresh rosemary, finely chopped
pinch Crushed red pepper flakes
1 cup Dry red wine
1 can Whole tomatoes
1/2 cup Heavy cream
1 cup Freshly grated parmigiano reggiano cheese
Salt and Pepper to taste
1 pound Whole grain veggie fussili
1) Heat olive oil in large skillet over medium heat. Add sausage and cook until fat is rendered and the juice has evaporated. (8 to 10 minutes)
2) Add onion, garlic, sage, rosemary, bay leaves and crushed pepper flakes and cook, stirring occaionally, until onion is golden brown. (20 minutes)
3) Drain off all but 2 tbsp pf fat from skillet. Turn heat to high, add wine and boil until it evaporates. (3 to 5 minutes)
4) Add tomatoes and bring to a boil. Reduce heat to low and simmer until sauce thickens. (30 to 40 minutes). Remove bay leaves.
5) Add cream and half the cheese to sauce and stir together. Taste. Season if necessary with salt and pepper.
6) In the meantime cook pasta. Drain pasta, put back in skillet and toss with sauce. Serve and sprinkle with remaining cheese.
Serves 4.
