Wednesday, April 7, 2010

Multi-grain Linguine With Creamy Tomato Ialian Sausage Sauce

My husband's side of the family introduced me to the combination of pasta and sausage and I really enjoy it. I found this recipe on and adapted it to so it would have fewer calories, fewer carbs, and leaner protein. My husband thought it tasted great and had no idea it was "healthy."

Multi-grain Linguine with Creamy Tomato Italian Sausage Sauce

2 tbsp. olive oil
3 shallots, chopped
3 large garlic cloves, chopped
1/2 pound sweet Italian Sausage, casings removed (I used Jenni-O)
1/2 pound spicy Italian Sausage, casings removed (Jenni-O)
1 cup whipping cream (I tried to substitue it with low-fat milk, but the whpping cream makes the sauce so much better and thicker. Use it if you have calories to spare :)
2 (14.5) oz. cans diced tomatoes in juice
1 tbsp. dried sage
3/4 pound multi-grain linguine
1/2 cup grated (reduced fat) parmesan cheese
1. Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and saute until beginning to soften, about 3 minutes. Add sausages and satue until no longer pink, breaking them up a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juice. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
2/ Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
3. Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer to bowl; sprinkle with cheese and serve.
Serves 6

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