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Pasta with Tomato Sauce, Sausage, and Mushrooms

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"You can make this hearty tomato and sausage pasta dish as spicy as you like by using more or fewer red pepper flakes. In Italy luganega, a coiled pork sausage, is used, but you can use any type of Italian pork sausage."
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Ingredients

35 m servings 1114 cals
Original recipe yields 4 servings

Directions

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  1. Heat oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Stir in sausage. Cook and stir until browned, about 5 minutes. Add mushrooms and wine and bring to a simmer. Stir in tomato puree and bring to a simmer. Cook until sauce starts to thicken, 8 to 10 minutes. Season with salt and red pepper flakes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the sauce. Stir to combine and serve.

Nutrition Facts


Per Serving: 1114 calories; 54.5 g fat; 104.4 g carbohydrates; 52.3 g protein; 130 mg cholesterol; 2701 mg sodium. Full nutrition

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