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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fusilli With Smoked Turkey Sausage

on December 11, 2013

 

Smoked Turkey Sausage Over Pesto Fusilli

I do not like whole wheat pasta, but it’s really much better for you. I’m trying to incorporate wheat pasta into our diet. I mean, when you grow up eating what you’re familiar with change is hard. Well, I’ve been experimenting with it and found that if I mix in some basil pesto, I like it so much more.

Steve’s turned me on to smoked turkey sausage and I just love it. It has great flavor and is leaner meat which translates to healthier for you. So anyway I’ve come up with a recipe that is definitely a “roller coaster for your taste buds”.

I’m taking a lot of help from the grocery store with ingredients that are ready-to-use for this dish.

This is my Fusilli With Smoked Turkey Sausage.

 

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Colander-Style Spoon

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Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41  minutes
Yields: 4 servings
Equipment: large rondeau pan (deep-sided frying/braising pan), 4 medium-size bowls, large plate, 6-quart saucepot, colander spoon (colander)

Ingredients:
1 14-ounce package of Jenny-O Kielbasa hardwood smoked sausage (fully cooked), diced on the bias
1 8-ounce package of Birds Eye frozen Steamfresh asparagus spears, thawed, cut into 2-inch pieces on the bias
2 tablespoons of olive oil
1 red onion, small dice
1 teaspoon of red pepper flakes
1 yellow bell pepper, small dice
2 cups of butternut squash (produce section pre-diced)
2 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 pint of San Marzano grape tomatoes, halved (substitute grape tomatoes)
2 cups of unsalted chicken stock
1 7-ounce container of store-bought Buitoni basil pesto
1 pound of whole wheat Fusilli pasta

Directions:
In a large preheated rondeau (deep-sided frying/braising pan) over medium heat add olive oil and red pepper flakes. Next, add the diced red onion, stirring frequently, cook until soft and translucent 2 to 3 minutes.

Add the diced bell peppers, stirring occasionally, cook until the peppers become tender another 2 to 3 minutes. Next, add the diced butternut squash Kosher salt, fresh ground black pepper, and minced garlic. Continue to stir, cook for 3 to 5 minutes. Add the unsalted chicken stock. Allow the liquid to come up to a simmer.

Next, add the sliced smoked sausage, continue to cook over medium heat, frequently stirring, allowing the sliced sausage to heat through, another 3 to 5 minutes. Add the halved grape tomatoes and asparagus tips. stir to combine. Reduce the heat to low.

In the meantime, in a large pot of salted boiling water drop the pasta. Stirring occasionally, cook until al dente, 8 to 10 minutes. Transfer to a large mixing bowl, add the pesto to the hot pasta stir to combine.

Tip: Reserve 1 cup of the starchy pasta cooking liquid. If needed add a tablespoon at a time to thin out the pesto until it reaches the consistency of your choosing.

To serve, add two good ladles full of the pasta into a porcelain serving bowl. Ladle the smoked sausage mixture over the top. Serve hot. This is my Fusilli With Smoked Turkey Sausage.

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