Tuscan Turkey Sauce And Pasta Recipes

Steps:

• Crumble sausage into a large nonstick skillet. Add the onion, green pepper and mushrooms. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, Italian seasoning and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, cook pasta according to package directions; drain. Serve sausage mixture over pasta; sprinkle with cheese.

Steps:

• Cook the turkey in water with onion, celery, parsley and peppers, as for Turkey Chili. Remove and cool. Cut the meat from the bird into small dice. Reduce the broth to 4 cups.
• Sauté the onion in the butter and oil, add the tomatoes and simmer until the tomatoes are melted into the onions. Add the basil, salt and freshly ground pepper. Combine with the 4 cups broth and cook down for 20 minutes. Add the diced turkey and heat through.
• Put the pasta on a large platter (toss it with a little oil first). Spoon some of the turkey sauce over the top and serve the remainder in a bowl. Serve grated cheese in bowls, to sprinkle on top. Drink a Volpolicella or Chianti.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
• Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.

Steps:

• In a skillet, heat the oil over medium heat.
• Cook the onion and shallot until soft and translucent, about 7 minutes.
• Add the garlic and continue cooking for 1 additional minute.
• Add the wine and simmer until reduced by half, about 4 minutes.
• Add the tomatoes and simmer for 20 minutes.
• Add the cream, olives and capers and simmer for about 7 minutes.
• Adjust seasoning to taste.
• Serve over your favourite pasta!

Steps:

• Crumble sausage and turkey into a large nonstick skillet coated with cooking spray. Add the mushrooms, green pepper and onion. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the puree, tomatoes, tomato paste, bay leaves and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Discard bay leaves. Serve desired amount with spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.