|1 1/4||lbs (700 g) bulk hot Italian sausage|
|3||cans (14.5 oz each) Italian-herb diced tomatoes (51/4 cups/1.2 L), divided|
|12||oz (350 g) uncooked orecchiette pasta|
|2 1/2||cups (625 mL) water|
|4||garlic cloves, pressed|
|1||tsp (5 mL) crushed red pepper flakes|
|1/2||tsp (2 mL) salt|
|2||cups (500 mL) grape tomatoes|
|1||oz (30 g) Parmesan cheese, grated (about 1/4 cup packed)|
|5||oz (150 g) fresh baby spinach leaves (about 8 cups/2 L)|
Yield: 6 servings
Nutrients per serving: Calories 470, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 57 g, Protein 22 g, Sodium 1370 mg, Fiber 6 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 1 1/2 low-fat meat, 2 fat (3 carb)
Cook's Tips: Breaking the sausage into crumbles with the Mix N Chop helps it to cook more quickly and evenly.
Orecchiette means little ears in Italian. It is a small round pasta with a slight dome in the center. Campanelle pasta can be substituted, if desired.
For a milder dish, mild or sweet Italian sausage can be used. Italians sausage links with the casings removed can be substituted for the bulk sausage.