6 ounces rigatoni pasta, uncooked
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 cup white pea beans, soaked and cooked
OR
1 cup canned white pea beans, drained and rinsed
1 pound fresh Italian sausage, meat removed from casing
1 medium onion, finely chopped
3 cloves garlic, minced
4 ounces mushrooms (4 to 6 ounces), sliced
2 tablespoons chopped fresh oregano
1/2 teaspoon crushed chiles
1 cup beef or chicken stock
1 28-ounce can plum tomatoes, drained and chopped
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
1/4 cup freshly grated Romano cheese
Salt and pepper, to taste
Servings: 6
Cook pasta according to package directions. Drain and toss with the olive oil, parsley and beans. Set aside.
In a saucepan or skillet, sauté sausage meat until browned. Drain excess fat, if necessary, and add onion, garlic, mushrooms and oregano. Sauté for about 8-10 minutes or until tender.
Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes. Add tomato paste and balsamic vinegar and continue to simmer until heated through. Season with salt and pepper. Lightly toss together pasta and sauce. Sprinkle with Romano cheese.
Notes: • An excellent source of thiamin, niacin, folate, vitamin B-12, vitamin E, iron, magnesium and zinc.
• A moderate source of dietary fibre.
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 cup white pea beans, soaked and cooked
OR
1 cup canned white pea beans, drained and rinsed
1 pound fresh Italian sausage, meat removed from casing
1 medium onion, finely chopped
3 cloves garlic, minced
4 ounces mushrooms (4 to 6 ounces), sliced
2 tablespoons chopped fresh oregano
1/2 teaspoon crushed chiles
1 cup beef or chicken stock
1 28-ounce can plum tomatoes, drained and chopped
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
1/4 cup freshly grated Romano cheese
Salt and pepper, to taste
Servings: 6
Cook pasta according to package directions. Drain and toss with the olive oil, parsley and beans. Set aside.
In a saucepan or skillet, sauté sausage meat until browned. Drain excess fat, if necessary, and add onion, garlic, mushrooms and oregano. Sauté for about 8-10 minutes or until tender.
Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes. Add tomato paste and balsamic vinegar and continue to simmer until heated through. Season with salt and pepper. Lightly toss together pasta and sauce. Sprinkle with Romano cheese.
Notes: • An excellent source of thiamin, niacin, folate, vitamin B-12, vitamin E, iron, magnesium and zinc.
• A moderate source of dietary fibre.
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