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Rotini with Sasuage, Onions and Mushrooms. Recipe

Looking for an easy Rotini with Sasuage, Onions and Mushrooms. recipe? Learn how to make Rotini with Sasuage, Onions and Mushrooms. using healthy ingredients.


Submitted by euology2000

Makes 8 servings



Rotini with Sasauge, Sliced Onions and Mushrooms.

Recipe Ingredients for Rotini with Sasuage, Onions and Mushrooms.

56 g Barilli Plus Rotini , boil untill tender
125 g Ragu Old World Style Smooth Pasta Sauce , heat to a low boil
1 large onion, sliced
1/2 cup portabella mushrooms , diced
400 g mild italian sasuage , X4 sasuages cooked then sliced into coins

Recipe Directions for Rotini with Sasuage, Onions and Mushrooms.

  1. Cook pasta according to box directions.

  2. Pour 1/2 cup water into a skillet, place in 4 sasuage links and cover for 15-20min. Pour out water and cook on med-high heat for 5min turning often.

  3. Heat tomato sauce (bout 2cups-enough to cover pasta) in sauce pan over med to med-low heat.

  4. Slice Onion(s) in large chunks and dice up mushrooms, add to heating tomato sauce and cover.

  5. When sasuage is cooked/cooled, deskin and slice into coin sized pieces. Add to sauce.

  6. Strain pasta and add to sauce, stir. Pasta should be coated entirely with sauce. Allow it to sit on low heat covered, stirring intermitently for 3-5 minutes so pasta soaks up the sauce.

Categories

Main Dish, Side Dish

Nutrition Facts
Serving Size 96.8g
Amount Per Serving
Calories
129
Calories from Fat
49
% Daily Value*
Total Fat
5.4g
8%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
483mg
20%
Potassium
53mg
2%
Total Carbohydrates
11.4g
4%
Dietary Fiber
1.1g
4%
Sugars
2.6g
Protein
8.7g
Vitamin A 2% Vitamin C 2%
Calcium 1% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in sodium
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