Ingredients

A tangy-sweet dressing and toasted pecans top crisp greens. This salad complements almost any main dish.

• 1/4 cup red wine vinegar
  
  
• 4 teaspoons sugar
  
  
• 1 teaspoon honey mustard or other mustard
  
  
• 1/4 teaspoon salt
  
  
• 1/4 teaspoon freshly ground pepper
  
  
• 1/3 cup olive oil
  
  
• 8 cups torn mixed greens such as butterhead lettuce, red-tipped leaf lettuce, romaine, radicchio, arugula, and watercress
  
  
• 1/2 cup chopped pecans, toasted
  
  
• Edible flowers (optional)

Directions

1. In a heavy large skillet, cook the sausage, onion, garlic, and red pepper over medium heat until sausage is cooked through, stirring to break up pieces of sausage. Drain off excess fat.
   
   
2. Stir in undrained tomatoes; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Add half-and-half or light cream. Simmer 4 minutes or until mixture thickens slightly.
   
   
3. Meanwhile, cook pasta according to package directions. Drain; return to saucepan.
   
   
4. Add sauce to pasta; heat through, tossing to coat. Serve on warm plates. Sprinkle with basil. Pass the Romano.

Makes 6 servings.

Nutrition Note: Reduce the sodium by using low-sodium tomatoes and omitting the Romano cheese.

Nutrition facts per serving: 521 calories, 22 g total fat, 66 mg cholesterol, 1000 mg sodium, 58 g carbohydrate, 21 g protein, 0 percent vitamin A, seven percent vitamin C, 18 percent calcium, 16 percent iron.