Spicy Penne With Turkey Sausage Asparagus Feta Recipes

Steps:

• Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
• Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
• Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

Steps:

• Boil water for pasta with 1 tbsp.
• kosher salt.
• Trim woody ends off asparagus spears (leaving about 3/4) and chop remaining into 2-inch pieces.
• Seed bell pepper and cut into small strips.
• Take sausage meat out of casing and fry in olive oil in wok or other large fry pan.
• Break sausage into small pieces, and add crushed red pepper flakes (to suit desired spiciness, using less for hot turkey sausage.) Begin to boil the pasta (6-8 minutes for al dente).
• While this is cooking, add asparagus, mushrooms, and red pepper strips to same pan with sausage.
• Stir fry over medium-high heat for about five minutes until vegetables are crisp-tender.
• Turn off heat, and drain pasta.
• Toss drained pasta with vegetable-turkey mixture, adding a small amount of extra virgin olive oil if desired.
• Add salt& pepper to taste.
• Allow to cool for 5-10 minutes.
• (Dish is served warm, not piping hot. May also be served room temperature or cold on hot days.) After cooling slightly, toss lightly with feta and chopped parsley.
• Serve with lemon wedges, crusty bread and white wine for easy summer entertaining.

Steps:

• Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.
• Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.
• Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.
• Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine.
• Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.

Steps:

• Cook pasta in a large saucepan according to package directions, adding the vegetables during the last 6 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, brown sausage; remove from skillet and keep warm. , In a small bowl, combine the flour, garlic powder, mustard and pepper flakes; gradually whisk in milk until smooth. Add milk mixture to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain pasta and vegetables; stir into the pan. Add cheese and reserved sausage; cook and stir until cheese is melted.

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.