Italian for Dinner: Penne with Italian Sausage (How To)



Penne Rigate with Sweet-and-Spicy Picadillo Sauce

Jun 25, 2007
image
Rita Maas

One of the decadent diet dinner recipes for the Good Housekeeping Supermarket Diet.

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Cal/Serv:
Yields:
Prep Time: 0 hours 10
Cook Time: 0 hours 15
Total Time: 0 hours 25
Ingredients
package penne rigate, bow-tie pasta, or radiatore pasta
2 tsp. olive oil
small onion
clove garlic
1/4 tsp. ground cinnamon
ground red pepper (cayenne)
3/4 lb. lean (90%) ground beef
can whole tomatoes in puree
1/2 c. dark seedless raisins
1/4 c. salad olives
chopped fresh parsley for garnish
Directions
  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook, stirring frequently, until tender, about 5 minutes. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high; add ground beef and 1/2 teaspoon salt and cook, stirring frequently, until beef begins to brown, about 5 minutes. Spoon off any excess fat as necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook until sauce thickens slightly, about 5 minutes longer.
  3. When pasta has cooked to desired doneness, remove 1 cup pasta cooking water; set aside. Drain pasta and return to saucepot. Add ground-beef mixture and reserved pasta cooking water; toss well to coat pasta. Season with salt to taste. Garnish with parsley to serve.

    Note:175 mg sodium count is if you are using reduced-sodium tomatoes.






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Date: 08.12.2018, 23:23 / Views: 35545