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.