Serves 6 / A simple play on the traditional favorite but with more fiber, thanks to the whole-wheat pasta. I love Muir Glen organic fire-roasted tomatoes, but any brand will do.

1 16-ounce package whole-wheat rigatoni

2 teaspoons olive oil

1 pound all-natural Italian chicken sausage

1 28-ounce can fire-roasted diced tomatoes

1 large red onion, diced

½ cup chopped fresh flat-leaf parsley

  1. Cook pasta in salted water until al dente, 12015 minutes; drain and toss with olive oil to coat and separate.
  2. Meanwhile, cook sausage, using a cast-iron skillet if possible. (If sausage is in casings, clip casings and slide out meat with your fingers.) When thoroughly browned, add tomatoes (with juices) and onion. Simmer until onions are soft. Add salt and pepper to taste. Pour sauce over warm pasta and serve, sprinkled with parsley.

PER SERVING: 223 cal, 13% fat cal, 3g fat, 1g sat fat, 31mg chol, 13g protein, 35g carb, 5g fiber, 404mg sodium

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