Monday, April 18, 2016

Pasta Rustico with Turkey Sausage

When I first saw this recipe it looked quintessentially autumn-ish.  But I had every ingredient on hand and decided to try it.  With the fresh peppers and spinach and Italian turkey sausage,  it's a light alternative to heavy, red meat based sauces.  It's a perfect one-dish meal weeknight meal.


8 oz pound regular or whole wheat penne pasta
1/2 Tbsp EVOO
1/2 pound Italian turkey sausage links, sliced
1/2 red onion, sliced
1 red bell pepper, sliced
1 tsp freshly minced garlic
1/2 tsp Italian seasoning
1 1/2 oz fresh spinach leaves
grated Parmesan cheese

Bring a large pot of lightly-salted water to a boil.  Add pasta and cook 8-10 minutes, just until al-dente.  Save 1/4 cup of the pasta cooking water before draining.

Meanwhile, heat olive oil in a large skillet over medium-high heat.  Add sausage and cook until evenly browned and cooked throughout.  Remove from pan and set aside.

Add onion, peppers, garlic, and Italian seasoning to the empty pan and cook until onions are translucent, about 3-4 minutes.

Return sausage to the pan and cook 2-3 minutes, just until fully reheated throughout.  Add spinach, S&P, and reserved pasta water to the pan and immediately remove from heat.  Stir until  all is combined.

Serve the sausage mixture smothered over pasta and topped with the grated Parmesan cheese.

Recipe Source:  "Choose This!" by Chris Freytag, 2011, p. 112

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