I hate it when I see a recipe and it looks really good, but it’s followed by a list of ingredients and instructions the length of your arm. With this in mind, I challenged myself to come up with five dinner entrees that only contain five ingredients each. I further challenged myself to keep them healthy and real – real food, not packets of “helpers” with ingredients you can’t pronounce and have no idea what they are.
(To make this a little easier, I gave myself three free items: salt, pepper, and olive oil.)
This is a dish that is very versatile. I used herb-flavored diced tomatoes, because of my ingredient restrictions. You can use any kind and add oregano, basil, and garlic, if you wish. You can also use whatever greens you have on hand; kale is a natural for this dish. Also, use any kind of short cut pasta you like. One more ingredient that is ideal for this is a little Parmesan on top!
- 1 pound Italian sausage, raw (I used turkey Italian sausage)
- 28-oz. can diced tomatoes with oregano, basil, and garlic
- ½ large red onion, diced
- 16 oz. raw baby spinach or kale, washed and sliced
- ½ pound short cut pasta (I used cavatappi)
- Shredded Parmesan (optional)
- In a large skillet, add 1 tablespoon olive oil.
- Once heated, add sausage and sauté and break it up until it loses most of its pink.
- Add onions and stir.
- Continue to sauté for 3 minutes or until onions are tender.
- Add tomatoes and bring to a boil.
- Turn down to simmer and simmer, uncovered for 8-10 minutes.
- In the meantime, bring 2 quarts of well-salted water to a boil and prepare pasta according to directions for firm pasta.
- Reserve 2 cups of pasta water.
- Add greens (spinach or kale) to skillet and stir.
- Add prepared pasta and stir.
- Season with salt and pepper.
- Add pasta water as needed to thin out the sauce.
- Serve in bowls and top with Parmesan (optional).