NUTRITION

SERVINGS

INGREDIENTS

7 oz Bulk Italian sausage

1 oz Penne pasta

0.5 tsp Extra virgin olive oil

0.25 cup Red onion

2 cloves Garlic

0.5 cup Canned diced tomatoes

2 tbsp Half & half

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the penne pasta until al dente, about 8-10 minutes.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the bulk Italian sausage to the skillet, breaking it apart with a wooden spoon, and cook until browned and cooked through.

• 4

  Stir in the diced red onion and cook for 3-4 minutes until softened and translucent.

• 5

  Add the minced garlic and dried oregano, sautéing for 1 minute until fragrant.

• 6

  Pour in the canned diced tomatoes with their juices and season with sea salt and black pepper.

• 7

  Simmer the sauce for 5-7 minutes, stirring occasionally, until the liquid has reduced slightly and thickened.

• 8

  Reduce the heat to low and stir in the half & half to create a creamy pink sauce.

• 9

  Drain the pasta and toss it directly into the skillet with the sauce, coating every piece thoroughly before serving.