Prep/Total Time: 30 min

Yield: 4 servings

 

6 oz uncooked whole wheat linguine (or spaghetti)

1/2 lb Italian sausage links, cut into 1/2 in slices

1/2 medium onion, chopped

1/2 medium sweet red pepper, cut into small pieces

1/2 lb portabello mushrooms

1 garlic clove, minced

1 tsp fennel seed

1/4 tsp salt

1/4 tsp crushed red pepper flakes (or ground)

1/4 tsp pepper

3 plum tomatoes, chopped (or 1/2 14.5 oz can petite diced tomatoes)

3 Tbsp heavy whipping cream

 

Cook linguine according to package directions.

 

Meanwhile, in a large skillet, cook the sausage, onion, red pepper, and mushrooms over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and black pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through.

 

Drain linguine; serve with sausage mixture.