RED LENTIL PASTA WITH SAUSAGE

RED LENTIL PASTA WITH SAUSAGE

I’ve never been a fan of pasta alternatives, but now that there is more of a demand for them, I have found that there are some really good ones on the market. When it comes to red lentils, I only eat them in a soup – usually a spicy Thai soup. I don’t really care for them any other way. But, I recently tried red lentil pasta and it was really good. The brand I bought has only two ingredients – red lentils and water. This pasta is a great way to get more lentils in your diet in a new creative way.

RED LENTIL PASTA WITH SAUSAGE

RED LENTIL PASTA WITH SAUSAGE

Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 227 gram red lentil rotini
  • 4 hot Italian sausage casings removed
  • 4 shallots chopped
  • 2 cloves garlic minced
  • 142 grams baby spinach small clam shell (5oz)
  • 2 cups parmesan cheese grated
  • cups passata
  • ½ cup ricotta cheese
  • 1 tbsp Calabrian chilies in oil

Instructions
 

  • Salt a pot of boiling water. Add pasta and cooking according to the instructions on the box.
  • Put a skillet on medium heat. Break up the sausages and let them render their fat and fry.
  • Once the sausages are slightly browned, add the shallots and garlic. Fry till shallots are softened.
  • Add the spinach and let it wilt.
  • The pasta should be cooked by now. With a slotted spoon, transfer the pasta from the water to the skillet.
  • Grate the parmesan over the pasta and stir.
  • Pour in the passata and stir.
  • Reduce the heat to simmer and add the ricotta and Calabrian chilies. Mix well.
  • Let simmer for 10 minutes.

Notes

This dish can be portioned out and frozen. To reheat, microwave for 4 minutes. 


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