Serves: 6
Total Calories: 572

2 large bell peppers, 1 red and 1 yellow or orange
1/4 cup olive oil
1 onion chopped (1 cup)
2 cloves garlic minced
1/2 teaspoon oregano
1 pound Italian sausage (Murray's Chicken Sausage is also great) cut into 1/2 inch pieces
salt and pepper
1 1/2 cups crushed or chopped canned tomatoes
1 pound rigatoni (rice, quinoa, corn)
1 tablespoon balsamic vinegar

Wash, core, and deseed the peppers. Cut into 1-inch squares. Put olive oil, onion, and garlic in large pan. Sauté over medium-high heat until soft, stirring often. Add the sausage and oregano, and cook until sausage browns a bit, stirring often, about 5 minutes. Add peppers and cook about 8 minutes, stirring gently once in awhile. Put water on to boil for pasta. Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer. Meanwhile put rigatoni in to cook. After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so. Toss with pasta and serve with fresh ground pepper.

Nutritional Facts:

Serves: 6
Total Calories: 572
Calories from Fat: 247

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Spaghettini with Spicy Eggplant
Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes