Even though the weather here in Atlanta is starting to warm up again, I still crave bowls of warm goodness. For me, bowls of warmth = pasta! I tend to make Monday nights our pasta night so I always have a night of saucy, carby deliciousness to look forward to after a hard first work day of the week.
Did you know that we also love Italian sausage at our house? Yeah, it’s true… we do. This is far from the last post you’ll see on here using the spicy mix that I keep in our freezer almost at all times. I do like to find new ways of using it, though, which is how this dish came about.
Eventually, I do want to try Claire’s Spicy Chorizo Fettuccine, but her recipe is what inspired this dish. I originally had her recipe on the menu for the week but then I remembered I had the Italian sausage and would have had to make the chorizo. It was going to be a heavier grocery trip that week anyway so I figured I could save time and money by using what I already had in the freezer. Because of that, I ended up only having to buy the pasta because I had everything else on hand already. I love it when I can make that happen!
There ended up being no leftovers of this but I know it would have been an awesome lunch the next day. Claire said her recipe made 10-12 servings… we got 4. I guess we have bigger appetites at our house. 🙂
I loved having the carrot in this and I definitely have her recipe to thank for that idea! I really miss onion but the carrots added a level of texture and sweetness that I really enjoyed. Plus, you know, extra veggies which is always a good thing.
The next time I make this… which will be soon… I’m definitely going make garlic cheese bread. Because, you know, why let this remain a healthy meal. 😉
- 1 tsp olive oil
- 1 lg carrot, chopped
- 1 Tbsp minced garlic
- 1 lb sweet Italian sausage
- 2 Tbsp red wine
- 14.5 oz can low-sodium tomato sauce
- 14.5 oz can diced tomatoes
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 1 Tbsp dried basil
- ¼ c grated Parmesan
- 12oz whole wheat fettuccine noodles
- Heat a large pot of water for the pasta over high heat.
- Meanwhile, heat the oil in a large nonstick skillet over med-high heat. Add the garlic and carrots and cook until soft, about 5-6 minutes. Add the sausage and cook, breaking it up with a spoon until it is crumbled and browned.
- Add the pasta to the boiling water and cook for the minimum time on the package, about 10 minutes.
- While the pasta boils, add the tomato sauce, diced tomatoes, salt, pepper and basil to the meat/carrot mixture. Heat over medium-high.
- Drain the pasta. Stir the Parmesan into the sauce then mix in the pasta. Divide between 4 bowls and serve with additional grated Parmesan.