Pasta and Sauce you may really like to try and then try again.
Pasta with a good recipe are the perfect foundation for a healthy, delicious and satisfying meal. As an ideal “delivery system” for other nutritious foods, pasta meals can easily become nutritional all-stars. (Be sure to keep an eye on portion sizes to keep calories at bay. A one-cup serving of cooked pasta is roughly the size of your fist.)
Overly-restricted diets take the joy out of eating. With so many options for building lower calorie, nutrient-rich pasta meals, you’ll never get bored or feel limited while eating pasta.
Avoiding or limiting carbohydrates can leave you feeling sluggish, tired and unable to concentrate. Complex carbohydrates like pasta provides the optimum type of “fuel” to power your muscles and brain, as it is digested more slowly, it provides a slower release of energy to keep you going throughout the day.
Pasta is an ideal partner for other nutritious foods that are essential to a healthy diet. It’s great to pair with fiber-filled vegetables and beans, heart healthy fish and oils, antioxidant-rich tomato sauce and protein-packed, poultry and lean meats.
Enjoy the recipe below I use it often:
- 1 lb. rigatoni
- 2 Tbsp. extra virgin olive oil 1/2 large yellow onion diced
- 2 cloves garlic minced
- salt and pepper to taste
- 1/2 tsp. red pepper flakes
- 1 lb. ground hot Italian sausage 1/4 cup red wine
- 2 Tbsp. balsamic vinegar
- 1 28- oz. can crushed tomatoes 2 cups fresh arugula chopped
Cook pasta in a large pot of very salty water until al dente. Drain pasta, set aside, and return the empty pot to the stove.
Heat olive oil in the pot over medium heat. Add diced onion and minced garlic cook until onions are translucent, about 6 minutes.
Add salt, pepper, and red pepper flakes to pot and stir to combine.
Add hot Italian sausage to pot and break it up with a wooden spoon as it cooks. Cook 8 minutes or until sausage is cooked through.
Add red wine to pot to deglaze. Be sure to scrape the browned bits off the bottom of the pot!
Add balsamic vinegar and crushed tomatoes to sauce, stir, and bring to a simmer.
Stir arugula and cooked pasta into sauce until sauce evenly coats the pasta. Serve immediately
How to cook pasta
Pick good Tomatoes
Look for plump, heavy tomatoes with smooth skins. They should be free of bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes do not affect flavor. Make sure the leaves of greenhouse tomatoes are fresh and green.
Your tomatoes should be free of any dark spots or bruising, which can indicate rot. Gently squeeze your tomatoes to test for firmness. A ripe tomato will be slightly firm. If it’s too hard, it probably needs more time to ripen.