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Fusilli With Smoked Turkey Sausage


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.





grape tomatoes


Onions and Peppers

Red Onion

Diced Red Onion (2)







Olive Oil

Photo May 13, 2 43 19 PM




Unsalted Chicken Stock.jpg



2018-01-12 15.26.41

Colander-Style Spoon


Flat Leaf Italian Parsley







Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 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)

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, 2-inch dice
2 heaping cups of (1 to 2 medium-size butternut squash) , peeled seeded and cut into a 2-inch dice
2 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly  ground black pepper
1 pint of San Marzano grape tomatoes, halved (substitute grape tomatoes)
2 cups of chicken stock, unsalted
1 (7-ounce) container of store-bought fresh basil pesto
1 pound of whole wheat Fusilli pasta
2 tablespoons of Italian flat-leaf parsley, fine chopped for garnish

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 yellow 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. Stirring frequently, cook for 5 to 7 minutes. Add the chicken stock, bring up to a bubble, simmer for 7 to 10 minutes or until squash is just fork tender.

Next, add the sliced smoked sausage, continue to cook over medium heat, frequently stirring, allowing the sliced sausage to heat through, another 5 to 7 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 Fusilli  with basil pesto into a porcelain serving bowl. Ladle the smoked sausage mixture over the top. Garnish with Italian flat-leaf parsley. Serve hot. There you have it, Fusilli With Smoked Turkey Sausage.

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Hardwood Smoked Grilled Turkey Sausage And Asparagus Frittata

Applewood Smoked Turkey Sausage And Asparagus Frittata.jpg

My Hardwood Grilled Turkey Sausage And Asparagus Frittata is a great way to serve breakfast. A frittata is basically a quiche without the crust so you can really have it for brunch, lunch, or even dinner. Steve loves his smoked sausage so I wanted to make a frittata using it and I love asparagus. I know I’m going to need the mild flavor of onion so chives have to be included and for sweetness, a red bell pepper. Oh yeah, cheese, lots of cheese too! Let’s get started.






Chives (2)

Chives (2)








Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Yields 6 to 8 servings
Equipment: oven-safe 12-inch non-stick sauté pan, indoor grill pan, 3-quart saucepot, large mixing bowl

1 package (14-ounces) Jennie-O Hardwood Smoked Turkey Sausage, grilled and sliced on the bias
1 tablespoon olive oil
1 red bell pepper, diced
1 pound of asparagus, blanched, cut on the bias around 1 1/2-inches in length
1 1/2 cups of Kraft parmesan cheese, finely shredded, reserve 1/2 cup for the top
12 large eggs, cage-free, room temperature
1 cup half-and-half
2 tablespoons of chives
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Start with a saucepot of boiling salted water (2 tablespoons per 6 cups of water). Snap off, the bottom third “woody/fibrous ends” of each spear, before cooking, they are inedible. Add the asparagus to the boiling water, boil for 3-4 minutes. Using a pair of tongs, immediately transfer the asparagus using an ice bath as seen above. This will shock the asparagus and stops the cooking process, also sets the color to a vibrant green. Next, slice on the bias the spears up into pieces 1 1/2-inches in length. Transfer the pieces to a bowl and set aside.

While the asparagus is blanching, dice the red pepper, mince the chives and set aside.

Note: Turn on the vent fan.
Preheat an indoor grill pan on medium heat, using a rubber brush and Canola oil, brush the grill pan so the sausage doesn’t stick. The smoked sausage is fully cooked you just want to achieve those beautiful grill marks on the outside. Grill for 3-4 minutes per side, times may vary slightly.

Remove and transfer the sausage to a cutting board. Slice on the bias 1 1/2-inches in width. Place into a bowl and set aside. In a preheated sauté pan on medium heat add olive oil and diced red peppers. Season with Kosher salt and fresh ground black pepper to taste cook for 2 to 3 minutes until soft. Next, add the sliced smoked turkey sausage stir and continue cooking.

Preheat the oven to 350-degrees F.

In a large mixing bowl whisk the eggs, half-and-half, Kosher salt, and black pepper. Add the asparagus, chives, and Parmesan cheese, stir to combine.

Pan still on medium heat, pour the egg mixture over the the the smoked sausage and peppers. Tilt the pan to make sure the eggs settle evenly over all the ingredients. Cook for 1 to 2 minutes or until you see the eggs at the edges begin to set.

Transfer the pan to the oven and bake until the eggs are set about 25-30 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata out of the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Let cool in the pan for about 10 minutes, then take your spatula run it around the edges to make sure the frittata has loosened from the sides, it should slide right out.

Slice into wedges and serve.

If you choose to serve a frittata for lunch or dinner, a great way to serve this dish with a simple arugula salad dressed with a lemon vinaigrette. I posted a link to my favorite vinaigrettes at the bottom of this post. You can put anything you like inside your Frittata. Try making a frittata with your favorite ingredients.

FYI: For every six eggs, use 1/4 cup of half-and-half, 1 cup of cheese, 2 cups total of vegetables and/or meat.

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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