12 ozs. Bow Tie pasta or similar shaped pasta
1 pound fresh or precooked low fat chicken or turkey Italian sausage *use either a sweet or spicy
4 cloves garlic, pressed
1/4 cup minced onion
1 pound bow tie pasta
1 cup oil cured sun dried tomatoes, drained but not rinsed
2 cups sliced portabella, baby portabella or porcini mushrooms *if using portabella remove dark brown fins from underside of mushroom before slicing.
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 cup chopped fresh basil
1 tablespoon olive oil from sun dried tomatoes
2 ounces Asiago cheese coarsely shredded
1. Remove casings from sausage and set aside. Drain sun dried tomatoes on paper towels top and bottom to absorb excess oil
2. Bring four quarts water to boil in a large pot. Add pasta to boiling water and stir to separate noodles frequently. Cook according to package directions until al dente. Before draining reserve 1/4 cup of pasta water, then drain and return pasta to pot to keep warm.
3. While pasta is cooking heat a 12-inch nonstick or stick resistant skillet over medium-high. Add sausage to pan, crumbling as sausage cooks. Drain sausage on paper towels if necessary to remove any grease and set aside.
4. Return pan to heat and add garlic. Saut� garlic until lightly browned. Add onion and mushrooms to pan continuing to saute until onion is translucent and mushrooms are tender, add red pepper flakes if using, black pepper and 1/2 teaspoon salt to pan stirring to combine.
5. Add sausage and sun dried tomatoes to pan and continue to cook until all ingredients are heated through about 3 to 4 minutes longer.
6. Add 2 to 3 tablespoons of pasta water to pasta along with sausage mixture, 1 tablespoon of reserved olive oil, basil, 1/2 of shredded cheese. Toss everything together gently to combine.
7. Remove from heat and serve immediately, drizzling 1 tablespoon balsamic glaze over each serving and top with an additional tablespoon of cheese.
Yield 6 servings each at approximately 448 calories, 12 grams total fat; 3.7 grams saturated fat; 43 milligrams cholesterol; 68 grams total carbohydrate; 3.4 grams dietary fiber, 26.5 grams protein; 860 milligrams sodium.
Compare traditional recipe at 662 calories and 32 grams total fat
BALSAMIC GLAZE
1 cup balsamic vinegar
1. Bring balsamic vinegar to a boil over medium-high heat in an 8 to 12-inch skillet. Reduce heat to medium and simmer slowly until syrupy and reduced to about a 1/3 cup, about 15 to 20 minutes. Remove from heat and cool before transferring to a covered container.
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