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RIGATONI WITH "SAUSAGE" SAUCE
Yield: 4 main dish servings
Source: "The All New Good Housekeeping Cookbook"
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=37
INGREDIENTS
- 12 ounces extra lean ground beef
- 1 medium onion, chopped
- 1 teaspoon fennel seeds, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 package (16 ounces) rigatoni or ziti
- 2 cans (14-1/2 ounces each) Italian-style stewed tomatoes
DIRECTIONS
In nonstick 12-inch skillet (at least 2 inches deep), cook
ground beef, onion, fennel seeds, salt, and crushed red
pepper over medium-heat, breaking up meat with side of spoon,
until pan juices have evaporated and meat is well browned.
Meanwhile, in large saucepot, cook the pasta as label
directs. Drain.
Stir in tomatoes; heat to boiling over high heat.
Reduce heat; cover and simmer 10 minutes. In warm
serving bowl, toss pasta with sauce.
Nutritional Information Per Serving (1/4 of recipe):
Calories: About 686, Protein: 33 g, Carbohydrate: 102 g,
Fat: 16 g, Cholesterol: 59 mg, Sodium: 1489 mg
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