Nancy Cox of Martinsville, Indiana spices up autumn evenings with this zippy stew, a blend of Italian turkey sausage, seasoned tomato broth, pasta and veggies. "This reheats well and tastes even better the next day," she says.
- 2 pounds turkey Italian sausage links, casings removed
- 1 cup chopped onion
- 3/4 cup chopped green pepper
- 3 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) Italian-seasoned tomato sauce
- 1/2 pound fresh mushrooms, sliced
- 1 cup water
- 1/2 cup beef broth
- 1/2 cup dry red wine or beef broth
- 1-1/2 cups cooked spiral pasta
- 1/2 cup shredded reduced-fat mozzarella cheese
- In a large nonstick saucepan coated with cooking spray, cook the sausage, onion, green pepper and garlic until meat is no longer pink; drain. Add the tomatoes, tomato sauce, mushrooms, water, broth and wine or additional broth. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add pasta; heat through. Top each serving with 1 tablespoon cheese. Yield: 8 servings.
Originally published as Italian Stew in Light & Tasty October/November 2003, p63
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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