Poultry Penne with Italian Sausage & Creamy Tomato Sauce By Sandra Woodruff Aug 26, 2006, 09:17 Yield: 4 servings 8 ounces whole-wheat penne or rotini pasta 1 pound turkey Italian sausage, casings removed 1 cup chopped yellow onion 14 1/2-ounce can no-added-salt diced tomatoes with green peppers, celery, and onions (crush the tomatoes slightly with a fork) 1/2 cup evaporated nonfat or low-fat milk 2 teaspoons dried basil or 2 tablespoons finely chopped fresh basil Grated Parmesan cheese (optional) 1. Cook the pasta al dente according to package directions. Drain and set aside. 2. Coat a large deep skillet with cooking spray. Add the sausage and cook over medium heat, stirring to crumble, until the sausage is no longer pink. Add the onions; cover and cook for about 5 minutes or until the onions soften. 3. Add the undrained tomatoes and the milk to the skillet. Stir to mix and heat through. Add the pasta to the skillet mixture and cook over low heat for several minutes or until some of the liquid is absorbed and the sauce thickens slightly. Toss in the basil and serve hot, topping each serving with a sprinkling of Parmesan cheese if desired. Nutritional Facts (per 2-cup serving) Calories: 426     Carbohydrates: 51 g     Fiber: 6.5 g    Fat: 11.9 g    Sat. Fat: 3.2 g Cholesterol: 96 mg      Protein: 31 g    Sodium:  864 mg    Calcium: 166 mg Diabetic exchanges: 3 carbohydrate, 3 lean meat © Copyright 2005 by eatsmarttoday.com