Friday, April 22, 2011

Spicy pasta!

Here's a quick pasta dish to spice up a week night:

I used Field Roast Chipotle vegetarian sausage but any meat-based sausage is fine.  Roasted butternut squash paired nicely with the pasta, but a salad would work, too.

Mexican Rigatoni

6 ounces cooked chipotle-flavored or other spicy sausage, sliced 1/4-inch thick
8 ounces whole wheat rigatoni, cooked according to package directions
2 cups pasta sauce, fat free if possible
1 4-ounce can chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon oregano
4 ounces shredded part-skim Mozzarella cheese
2 tablespoons chopped fresh cilantro

Preheat oven to 350 degrees F.  Coat a nonstick skillet with olive oil spray.  Saute sausage slices over medium heat until browned.  Add cooked pasta, pasta sauce, chilies, cumin, oregano, half the cheese, and cilantro and mix well.  Spread mixture in 7 by 11-inch baking dish. 

Cover baking dish with aluminum foil and place in oven for 25 minutes.  Remove foil, sprinkle remaining cheese on top, and bake 5 more minutes.  Makes 8 servings,  5 points plus each (adjust points plus amount for sausage used).

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