This was tonight's dinner, I was in the mood for something comforting and filling but I didn't want to make something that would take too long.
The beauty of this recipe is that it's delicious and it tastes like you've been cooking it all day when in fact, it's only been about 15 minutes.
Credit: Cooking Light
1 (13.25 ounce) package whole-grain linguine
2 (4 ounce) links hot turkey Italian sausage
Olive oil-flavored cooking spray
1 pound 93% lean ground beef
1 cup chopped onion
1 (8 ounce) package button mushrooms, chopped (I used a small can)
1 tablespoon finely chopped rosemary
1 (28 ounce) can petite diced tomatoes, undrained
1/2 cup fat-free evaporated milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Grated Parmesan Cheese (optional)
Cook pasta in a large Dutch oven according to package directions, omitting salt and fat: drain, return to pan, and keep warm.
While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, beef and onion; cook 2 minutes, stirring to crumble; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes or until browned.
Stir in tomatoes; reduce heat, and simmer, uncovered, 3 minutes. Stir in milk, pepper, and salt; cook 2 minutes. Add sauce to pasta, tossing well. Sprinkle with cheese, if desired.
Yield: 8 servings (serving size 1 1/2 cups)
Calories 324 per serving
This says it's 8 servings, but honestly, we're a family of four and it was just WAY too much, so I was able to halve the recipe, half for dinner and the other half went into a casserole pan that is going to be frozen for another meal.