Weeknight Dinner: Catelli Multigrain Fusillini with Sausage

Sometimes looking for healthy recipes can be right in front of you especially if you are looking at a box of Catelli pasta.  I bought a box of whole wheat fusillini and the recipe on the back of the box was simple and healthy so I used the same ingredients to make it my own.  Catelli Healthy Harvest Multigrain Fusillini Recipe from their website. My adaptation of the original recipe is below.  The ingredients are fresh and healthy and it tastes yummy too.

Multigrain Fusillini with Sausage Recipe

2 italian sausage from local farmer
1/2 pkg (1 pkg =375g) of healthy harvest multigrain fusillini
6 tbsp olive oil

1/2 large onion, diced
3 cloves of garlic, minced
1 red pepper, sliced
20 snow peas
salt and pepper
parmesan cheese (optional)

Italian Sausage
Cook 2 italian sausages on medium low heat.  I like to simmer them in water so they do not get over fried.  I had some extra white wine so I added that for the italian sausage to simmer and cook fully.  Be careful not to put too much water or liquid as you do want to pan fry lightly as a finishing touch to the sausage. Slice for the dish.

In a large pot of boiling water add 1/2 pkg of multigrain fusillini.  I found this was enough for 2 servings with leftovers.  Simmer til al dente.  Drain.

Large wok or frying pan, heat up oil and saute onion and garlic for 5 mins.  Add red pepper and cook for another minute, add snow peas.

Combine italian sausage to wok with fusillini.  Mix together.  Season with salt and pepper.  Serve and you can top with parmesan cheese (optional).