I'm so excited to share a new recipe with you today. I'm calling it Turkey Sausage Pasta with Cherry Tomatoes and it's based on a recipe I found in a cookbook called Cook Yourself Thin. This is a fabulous, healthy and super easy recipe. I made it for Ryan last weekend and we loved it so much we made it again the next night! And he's been asking for it again. This one is going to become a staple at our house.
I made a few changes to the original recipe, which I've also included in the ingredients/directions below. The biggest one being that I substituted turkey sausage for the pork sausage that the recipe calls for, to make it healthier. I used that "Sweet Italian" turkey sausage in the casings and just removed the casings and cooked it like crumbed sausage.
I also added a bit extra red pepper flakes (we like it spicy!), some chicken broth and a big splash of fat free Italian dressing to this to make it a bit saucier, because I like to allow the pasta to soak in the sauce a bit while still in the skillet in order to absorb the "gravy." Make sure you let it really soak so the sauce thickens and the pasta's coated - turn off the stove and let it cool and then reheat if you have time. The longer it soaks, the better, which means that this makes AMAZING leftovers the next day after cooling and soaking all night. Mmmm... I'm drooling just thinking about this.
1 lb. lean (sweet or spicy) Italian turkey sausage (casings removed and meat crumbled)
2 garlic cloves, minced
1/8 tsp. red pepper flakes
1 pint cherry tomatoes, halved
1 tsp. fresh thyme, chopped
1/4 cup white wine
1/4 cup chicken broth
3 tablespoons Italian dressing
salt & pepper (to taste)
7 oz. whole wheat linguine, cooked al dente
1 tbsp. fresh parsley, chopped
1. Spray a large nonstick skillet with cooking spray and place over medium-high heat. Add the sausage; stir occasionally, making sure to break up the sausage into pieces. Cook for 5 minutes (until the meat begins to brown).
2. Add the garlic, pepper flakes, tomatoes, and thyme. Cook until the sausage turns dark brown and the tomato skins have burst.
3. Add white wine, chicken broth and Italian dressing. Season with salt and pepper.
4. Add the pasta to the sausage and tomato mixture, stir to combine, and let soak the pasta soak up the extra juices and thicken
5. Serve in a bowl, sprinkled with parsley and a squeeze of lemon juice.