1 pound whole grain penne pasta (preferably whole grain)
1 pound Tuscan sausage, removed from the casing
2 tablespoons extra virgin olive oil, divided
4 garlic cloves, minced
½ yellow onion, diced small
1 8.5 ounce jar bruschetta
½ cup sun dried tomatoes packed in extra virgin olive oil, sliced thinly, oil drained and reserved
Salt and pepper to taste
½ cup fresh basil leaves
- Cook the pasta according to the instructions on the package.
- Meanwhile, sauté the onion in the reserved sun dried tomato oil and 1 tablespoon of extra virgin olive oil in a medium skillet over medium-high heat, until translucent. Add the garlic and sauté for 1 more minute. Remove the pan from the heat.
- In a large skillet over high heat, sauté the sausage in the other 1 tablespoon of extra virgin olive oil until cooked through and lightly browned. Add the onion mixture to the sausage pan, stir in the bruschetta, sun dried tomatoes, and about half of the basil leaves. Season with salt and pepper.
- Toss the pasta with the sauce and garnish with the remaining basil leaves.
Recipe and photo courtesy of Bella Sun Luci.
Total Fat: 26g
Saturated Fat: 8g