You may also like
Categories:
Italian sausage onion red wine olive oil red pepper Italian olives yogurt butter salt milk Romano cheese
Viewed: 7 - Published at: 9 years agoIngredients
- 2 cups Dry Whole Grain Rotini Pasta
- 2 whole Italian Sausage Links Cut Into 1/2" Rounds
- 1/2 Small Onion, Sliced Thin
- 1/2 cups Red Wine
- 1 teaspoon Olive Oil
- 1/2 teaspoons Crushed Red Pepper Flakes
- 2 Tablespoons Pitted And Chopped Greek Or Italian Olives
- 13 cups Nonfat Greek Yogurt
- 1 teaspoon Light Butter
- Salt And Pepper, to taste
- 1 whole Splash Of Nonfat Or Low Fat Milk
- 2 Tablespoons Grated Parmesan/romano Cheese
Method
- Cook the noodles according to the package instructions.
- While they are boiling, simmer the sausages and onions in the wine in a skillet over medium-high heat.
- When the sausages have absorbed most of the wine add a little oil into the pan, add the crushed red pepper flakes and olives and reduce the heat to medium-low.
- Cook until the sausages are nicely browned, about 2-3 minutes longer.
- Then remove the pan from the heat.
- When they are done, drain the noodles, retaining about 1/4 cup of the pasta water.
- Return the noodles to their original saucepan which should still be pretty hot.
- Add the remaining ingredients and stir until the cheese melts.
- Divide the noodle mixture onto 2 plates and top with the sausage mixture.
- The white noodles should look pretty with the purple sausages on top.
- Feel free to garnish with more Parmesan/Romano cheese, pepper and crushed red pepper.
- Enjoy!
- Low carb variation: Skip the noodles entirely.
- Once the sausages are cooked, remove them from the heat and add 2 tablespoons of Greek yogurt, the milk and cheese, stir to combine.
- Enjoy!
