Chunky Italian Venison Pasta Sauce
- Number of Servings: 2
Ingredients
1 Small Onion, chopped1 Tablespoon Garlic, Chopped (jar)Green Pepper, 1/2 cup choppedButton Mushrooms, fresh, 1 cup chopped1 Can Diced tomatoes with liquid8oz Venison or Turkey Italian Sausage (bulk)1 cup Whole Wheat Pasta, cooked1 teaspoon Extra Virgin Olive OilMozzarella Cheese, low fat, 1 oz divided (or shredded parmesan if preferred).Salt & Pepper to taste
Prep Time 15 minutes, Cook Time 20 minutes Serves 2. 418.2 Calories includes 1/2 cup pasta per serving.
In large pan, saute chopped onion, garlic , green pepper and mushrooms together until onions are translucent and mushrooms begin to give up liquid. Add sausage and cook until completely browned. Add can of diced tomatoes, cover and cook on medium until heated through. Add salt & pepper to taste, if desired.
Meanwhile, cook pasta per package directions. Drain. Divide between 2 bowls, top each serving with 1/2 sauce mixture and sprinkle with 1/2 oz each of cheese.
Skillet Variation: Use 4 oz thin spaghetti, broken up.
For 20 extra calories, add a one ounce splash of red wine to the sauce along with the tomatoes. Add add a dash of Splenda and a pinch or two of chili powder. Add a scant 1/2 cup water along with the tomatoes and pasta. COVER, bring to a boil for one minute, reduce heat and cook 14 minutes adding more water if needed, until pasta is tender and liquid is absorbed. Top with Mozzarella, cover and wait for cheese to melt. Divide in 2 and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user LALU64.
In large pan, saute chopped onion, garlic , green pepper and mushrooms together until onions are translucent and mushrooms begin to give up liquid. Add sausage and cook until completely browned. Add can of diced tomatoes, cover and cook on medium until heated through. Add salt & pepper to taste, if desired.
Meanwhile, cook pasta per package directions. Drain. Divide between 2 bowls, top each serving with 1/2 sauce mixture and sprinkle with 1/2 oz each of cheese.
Skillet Variation: Use 4 oz thin spaghetti, broken up.
For 20 extra calories, add a one ounce splash of red wine to the sauce along with the tomatoes. Add add a dash of Splenda and a pinch or two of chili powder. Add a scant 1/2 cup water along with the tomatoes and pasta. COVER, bring to a boil for one minute, reduce heat and cook 14 minutes adding more water if needed, until pasta is tender and liquid is absorbed. Top with Mozzarella, cover and wait for cheese to melt. Divide in 2 and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user LALU64.
Nutritional Info Amount Per Serving
- Calories: 418.2
- Total Fat: 5.1 g
- Cholesterol: 8.2 mg
- Sodium: 1,631.3 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 7.6 g
- Protein: 9.0 g
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