Pasta Jambalaya

• 8 to 10 ounces chunky pasta (such as penne, cavatappi, or gemelli, whole wheat if desired)
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 to 4 garlic cloves, minced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• One 14-ounce package Tofurky Italianor kielbasa-style sausage, sliced 1/2 inch thick
• One 28-ounce can diced tomatoes, with juice
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme Cayenne
• 1/4 cup minced fresh parsley
• Salt to taste

1. Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
2. Meanwhile, heat the oil in a large skillet or stir-fry pan.
3. Add the onion and saute over medium heat until translucent.
4. Add the garlic, celery, bell pepper, and sausage; continue to saute until all the vegetables are lightly browned.
5. Add the tomatoes, basil, paprika, thyme, and cayenne to taste.
6. Bring to a simmer, then cover and simmer gently for 10 minutes.
7. Stir in the pasta and parsley.
8. Season with salt, then taste to adjust the other seasonings to your liking.
9. Serve at once.
10. Creole Coleslaw (page 178) is a fitting companion, though any mixed green salad is welcome as well.
11. See the ideas under Recipe Not Required (page 192).
12. If time allows, add more green to the plate with steamed broccoli or green beans.
13. Calories: 396
14. Total Fat: 14g
15. Protein: 26g
16. Carbohydrates: 51g
17. Fiber: 12g
18. Sodium: 635mg

pasta, extra virgin olive oil, onion, garlic, celery stalks, green bell pepper, sausage, tomatoes, basil, paprika, thyme, fresh parsley, salt

Taken from www.epicurious.com/recipes/food/views/pasta-jambalaya-390518 (may not work)