Italian Sausage and Pepper Sauce - 10g Carbohydrate; 2g Dietary Fiber

Italian Sausage and Pepper Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
8 ounces Italian sausages -- about 6 small sausages
1 onion -- peeled and minced
1 tablespoon olive oil
1 large red bell pepper -- seeded and cut into short strips
2 large ripe tomatoes -- skinned, seeded and coarsely chopped
1/2 cup red wine
1/4 cup vegetable stock -- or water
1 pinch fennel seed
1 pinch dried oregano
1 pinch dried thyme
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people

Prick sausages all over with a fork and place in a pan with 1/4 inch water. Bring to a boil and simmer for 20 minutes. When water evaporates, sausages will fry in their own fat. Cook 10 minutes longer, turning occasionally. Drain on a paper towel. In another pan saute the onion in olive oil 5-6 minutes until lightly browned. Add red bell pepper and cook 2-3 minutes longer. add remaining ingredients except pasta. Bring to a boil, reduce heat and simmer 20 minutes. Add more stock if necessary. Slice sausage and mix with sauce. Serve on hot pasta. Makes 4 servings. Italian sausages are 100 percent meat and have their own distinctive and aromatic flavor. They make a fairly heavy sauce that is good with tubular pasta such as rigatoni or ziti.

Per Serving (excluding unknown items): 289 Calories; 22g Fat (71.7% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 542mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 900759 0 0 0 0 0 0 0 0 0 0 0