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Comfort food made healthy. Recipe and photo by Jackie Alpers.
Cook the noodles according to the package instructions. While they are boiling, simmer the sausages and onions in the wine in a skillet over medium-high heat.
When the sausages have absorbed most of the wine add a little oil into the pan, add the crushed red pepper flakes and olives and reduce the heat to medium-low. Cook until the sausages are nicely browned, about 2-3 minutes longer. Then remove the pan from the heat.
When they are done, drain the noodles, retaining about 1/4 cup of the pasta water. Return the noodles to their original saucepan which should still be pretty hot. Add the remaining ingredients and stir until the cheese melts.
Divide the noodle mixture onto 2 plates and top with the sausage mixture. The white noodles should look pretty with the purple sausages on top. Feel free to garnish with more Parmesan/Romano cheese, pepper and crushed red pepper. Enjoy!
Low carb variation: Skip the noodles entirely. Once the sausages are cooked, remove them from the heat and add 2 tablespoons of Greek yogurt, the milk and cheese, stir to combine. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!