Tinkyada Pasta

Before I went GF, I loved eating pasta!  I especially loved all the fun shapes that you could find! My first time trying gluten-free pasta, I tried a rice spaghetti.  Of course, with sauce, there isn't much difference, except that if you overcook it, it tends to stick together.  Then I tried corn pasta, this was so much better, especially with mac & cheese, or even a mexican based pasta dish.  I found the corn pasta as shells, and thought I hit the jackpot with a different shape!  However, recently, I tried Tinkyada pasta.  I first found  this as a spaghetti and it was much better than the first rice spaghetti I ever tried.  They even had brown rice spaghetti, which is much better for you.  After digging around a bit more, I discovered that have many more shapes of pasta too!  So, last night, we cooked up some Tinkyada Brown Rice Fusilli pasta - yummy little spirals - with some sauce and it was delicious!  

Tinkyada Fusilli Spaghetti

Ingredients:

1 lb Italian Jennie-O Turkey Sausage

1/2 clove garlic, minced

1/2 medium onion, chopped

1 jar Muir Glen organic spaghetti sauce

1/2 tsp ground black pepper

1/2 tsp crushed red pepper

1 tsp oregano

1 green pepper, chopped

1 c baby bella mushrooms, chopped

2 -3 tsp fresh basil, chopped

1 package Tinkyada Brown Rice Fusilli pasta, prepared as directed

Brown sausage with garlic and onion in skillet.  In crock pot, combine sauce, spices, pepper and mushrooms.  Add in browned sausage and onion.  Set on low for 2 - 3 hours.  (If desired, cook in large stock pan on stove until hot).  Serve over cooked pasta and enjoy!  If desired, sprinkle with parmesan cheese or additional fresh basil.