This recipe is one of my favorites, is quick and easy to make, and tastes great.
Videos below containing cooking tips and techniques specific to this preparation.
♥ – Represents video instruction below.
Serves 4 if using 1lb of pasta
1 package of Jennie-O lean turkey sausage
1lb of whole wheat pasta (Barilla Rotini is shown) or any pasta of choice
1 can Delmonte diced tomatoes with basil, garlic & oregano
1 can Delmonte sweet peas (no salt added) the turkey sausage is pretty salty
2 tablespoons of extra virgin olive oil
1 tablespoon of finely chopped garlic (use garlic powder as a substitute)
1/2 cup of chopped onions
1/2 cup of chopped mushrooms
Seasonings used: paprika, Morton’s lite salt, ground black pepper, basil
To garnish: grated parmesan cheese, pine nuts, or both
♥ – Start by boiling 3/4 large pot of water for pasta. Add salt to the water to prevent pasta from sticking when finished.
This should be the first thing you do because it will take awhile to boil, and using whole wheat rotini takes approx. 9 minutes to come to al dente.
Put 2 tablespoons of olive oil in deep frying pan and set to medium high heat.
Once oil starts to heat up, add turkey sausage. To save on fat, push the sausage through the skin by squeezing in the center. It’s very easy with the Jennie-O brand.
Use a spatula to separate the sausage into smaller pieces. Make the pieces as small or as large as you like.
♥ – Dice onions and mushrooms and put to the side.
When sausage begins to brown, add fresh chopped garlic if you have it, mix. (if not you’ll add the garlic powder later in the preparation)
Then add 1 can of Delmonte diced tomatoes and stir thoroughly.
At this point the water should be boiling for the pasta. Add the pasta to the boiling water. Set the oven timer for recommended time setting to make pasta al dente.
Tip: No need to throw pasta against the wall or keep watching pasta. Set the timer, stir frequently, and check when time is up. It may need more or less time, but at least you’re not going to overcook the pasta this way.
When there is about 5 minutes left on the pasta throw in the chopped onions, sweet peas, and mushrooms to the frying pan.
Season the entire mixture at this point with paprika, a dash of salt, ground black pepper, garlic powder if needed, and chopped basil.
Tip: I like to lightly coat the entire mixture with each seasoning then taste. This way you won’t over season it, but then you can just add 1 ingredient at at time until you get the right amounts.
Everyone has different tastes so I don’t like to recommend exact seasoning measurements.
Mix together and taste. Add more seasoning if needed.
Once pasta finishes taste to make sure it’s how you like, then drain into pasta strainer.
Add 1/2 of the pasta into the mix and stir thoroughly so the pasta soaks up all those flavors.
If serving to less than 4 people you’ll have some good leftovers for the next day.
Garnish with some pine nuts and top with grated parmesan cheese.
Plate and serve.