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Spicy Sicilian Pasta Sauce
Ron Alderman, Minot, ND

Serve with 12-16 ounces spaghetti, linguini, or other long pasta shape, cooked according to package directions.

2 pounds hot Italian sausage
3 tablespoons olive oil
1 cup finely chopped onion
10 to 12 capers
2 28-ounce cans crushed tomatoes with Italian herbs
2 8-ounce cans tomato paste
2 tablespoons minced garlic
2 teaspoons sugar
2 teaspoons basil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper

Over medium heat, brown sausage in skillet. Set aside to drain on paper towels. Crumble. Wipe skillet with paper towels to remove grease. Using same skillet, sauté onion in olive oil until golden brown. Add capers. Sauté 1 minute. Transfer onions and capers to 3-quart saucepan. Add crushed tomatoes, tomato paste, garlic, sugar, basil, salt, black pepper and red pepper. Simmer over medium heat, uncovered for 20 minutes, stirring often. Serve sauce over pasta. Top with crumbled sausage. Makes nine 1-cup servings.

Nutritional Information
Each serving provides: 326 calories, 16 g protein, 27 g carbohydrates, 6 g fiber, 18 g fat, 40 mg cholesterol, 18 mcg folate, 7 mg iron, 1622 mg sodium.