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Turket Sausage Pasta

Updated on January 3, 2010

Turkey Sausage Pasta

A very good recipe to try with great flavor your family will love it.
A very good recipe to try with great flavor your family will love it.

You will relish in the taste and flavor of this dish it will become one of your families favorite foods.

 Turkey Sausage Pasta There are some recipe sites you just love because they always seem to post recipes that fit you perfectly. May be because they have the same tastes as you, or because they are genius. When I read Proceed with Caution, I prefer to think both. So when this Turkey Sausage Ragu post when up, and I said I had to make it, I meant it. I had all the ingredients except the turkey sausage and I knew my friends would love it.

Well, not only was it better than expected, but I ate the whole batch in two days. The chili flakes give a wonderfiul tiny bit of spice that just plays up the fresh garlic flavor. The sweet canalization of the onions and balsamic with the tomatoes and the lovely addition of spinach make all the difference. A definite winner and now a voted staple with my friends, I hope you like it as much as we dd.

Turkey Sausage Pasta
adapted slightly from Proceed with Caution, originally from Clean Eating

2 tsp extra virgin olive oil
1 medium yellow onion, diced
1 Tbsp fresh thyme leaves
1 lb. smoked lean turkey sausage, sliced
1/4 tsp chile flakes
3 cloves fresh garlic, diced finely
1/4 c. low sodium chicken stock
1- 14.5 oz can diced tomatoes in juice
1- 14.5 oz can tomato sauce
1 Tbsp fresh oregano leaves, torn
3 c. fresh spinach, thick chiffonade
1 Tbsp balsamic vinegar
1 lb penne, or pasta of choice
1/2 c. flat leaf parsley, for garnish
Parmigiano Reggiano cheese, for garnish

-In large stock pot over high heat, bring water to boil and cook pasta according to instructions.
-Meanwhile, in large pan over medium heat, add oil and bring up to almost smoking.
-Add chopped onion and cook, stirring occasionally, until beginning to brown, about 10 minutes.
-Add thyme and sliced sausage and cook, stirring occasionally until beginning to brown, about 5 minutes.
-Add chili flakes and garlic and cook, while stirring, until fragrant, about 1 minute.
-Deglaze the pan with chicken stock, scraping up browned bits from bottom of pan.
-Add diced tomatoes and tomato sauce, stirring to combine well.
-Add oregano, spinach, and balsamic vinegar and bring to a boil.
-When pasta is finished cooking, drain well and place into pan with tomato sauce.
-Toss and remove from heat.
-Let cool slightly, mix well, plate and garnish.
-Serve immediately.


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