Italian sausage tomato pasta

Yummy shell pasta is tossed with bites of roasted eggplants, onions and sweet Italian sausage, then given a coating of rich garlic tomato sauce. Simple, easy & delicious! 

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You will need:

Preparation

1

Setup & prepare the vegetables: Bring salted water to a boil in a pot for the  pasta. Wash and clean all produce. 

Cut the eggplant and onion in small dices. Mince the garlic.

2

Cook the vegetables: Heat a generous drizzle of oil in a deep skillet on medium heat. Add the eggplant and onion. Season with salt & pepper. Cook until soft Р15 minutes. Add the garlic and sauté for 1 minute.

3

Cook the Italian sausage: Add the Italian sausage to the skilled. Crumble the Italian sausage and cook for 10 minutes.

4

Cook the pasta: Add the pasta to the salted water. Stir and cook for 8-9 minutes until all-dente.  Drain.

Gluten friendly: Stir and cook for 7-10 minutes until all-dente. Drain. Rinse with cold water.

5

Assemble the sauce: Add the diced tomato & tomato paste to the skillet. Bring to a simmer and let simmer for 1 minute. Note: If the sauce if very thick, you can add water 1 tbsp at a time until desired consitency.

6

Assemble & garnish: Add the sauce to the pasta. Combine. Serve and garnish with red pepper flakes.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

Italian sausage

130gr

260gr

390gr

Shell pasta

180 gr

360 gr

540 gr

Diced tomato & tomato paste

1 1/2 cup

3 cup

4 1/2 cups

Onion

1 small

1 medium

1 large

Eggplant

3 small

1 medium

1 large

Garlic

3 cloves

6 cloves

9 cloves

Red pepper flakes

1/8 tsp

1/4 tsp

1/2 tsp

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Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

EGGPLANT
Eggplants, along with tomatoes, bell peppers and potatoes, belong to the nightshade family of vegetables. Contrary to internet folklore, consumption of these vegetables is linked to lower rates of inflammation.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Assemble the sauce
  • Assemble

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Chicken vegetable curry

Get ready for a delicious creamy chicken curry… in a hurry! This beautiful curry is filled with the heart warming flavours of fresh ginger, garlic, tumeric, corriander, cumin, and the creaminess of coconut milk. This dish requires only 10 minutes of preparation time and a total of 30 minutes to make.¬†

Note: The curry leaves are eatible. 

Featured Saskatchewan Products

You will Need

Preparation

1

Preparation: Preheat the oven to 375F to cook the chicken. In the sink, place rice in a strainer and rinse well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups , 4 cups), salt (1/8 tsp, 1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the chicken:  While the rice is cooking, cut the chicken into 1 cm strips. Place the chicken on a lined baking sheet, coat the chicken with oil (1/4 tbs, 1/2 tbs, 1 1/2 tsp) and sprinkle with salt  (1/8 tbs, 1/4 tbs, 1/2 tsp). Once the oven is hot, bake the chicken for 10 minutes.

*Note: ensure poultry¬†is cooked to at least 165¬įF

3

Start cooking the vegetables: Wash and clean all produce. Dice the onion in 1 cm dice. Mince the garlic. Grate the fresh ginger. Peel and thinly slice the carrot  Р1/4 to 1/2 cm. In a large pot heat oil (1 tsp, 2 tsp, 3 tsp) on medium/high heat. Add the onion, garlic, carrot and ginger to the pot. Stirring regularly, cook on medium heat for about 5 minutes, until the onion is tender.

4

Roast the spices with the vegetables:  Add the creamy curry spice blend and salt (1/8 tsp, 1/4 tsp, 3/4 tsp) to the vegetables. Cook for 1 minute stirring regularly.

5

Finish the curry: Add the curry mix, coconut milk and water (1 1/3 cup, 2 2/3 cups, 4 cups) to the vegetables. Add the cooked chicken pieces to the curry. Stir to combine. Bring the curry to a low simmer and let simmer uncovered 15-20 minutes.

6

Serve: In individual bowls, place the cooked brown rice and creamy chicken curry. Serve.

Note: The curry leaves are eatible. 

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Brown rice

140 gr

280 gr

420 gr

chicken thigh

220 gr

440 gr

660 gr

Onion

1 small

1 medium

1 large

garlic

3 clove

6 cloves

9 cloves

Fresh ginger

1/2 inch piece

1 inch piece

1 1/2 inch piece

carrot

200 gr

400 gr

600 gr

creamy curry spice

25 gr

50 gr

74 gr

coconut milk

1/2 cup

1 cup

1 1/2 cup

Curry mix ingredients: Coconut mylk, tomato paste, cornstarch

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registeres Dietician

Cooking for kids?
Go easy on the creamy curry spice blend as some children may not be used to indian spice blends. 

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Roast the spices with the vegetables
  • Finish the curry

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Colour: White
Alcohol:
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Max Ferdinand Richter, Mulheimmer Zeppeling 2018
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Colour: White
Alcohol:
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Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information