Turkey Sausage And Kale Pasta Recipes

TURKEY SAUSAGE WITH PASTA

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.

FALL KALE AND SAUSAGE PASTA BAKE

Steps:

• Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.
• Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.
• Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.
• Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.

TURKEY SAUSAGE AND KALE PASTA

Steps:

• Place 1/2 cup olive oil, diced garlic cloves, onion and 1 Tbsp Chilli flakes in pan and simmer for 45 Min. Strain oil into small bowl and discard remaining chunks of onion and garlic. Set Aside Boil 15-20 cups of salted water and add pasta when boiled. Cook to al dente (about 9 Min) Drain. Set aside Meanwhile, bring one cup of water to a boil and add Kale. Blanch for 1 Min. Drain Kale and add lemon Juice. Set aside Remove casing from Turkey Sausage and add to the remainder (2 Tbsp) of heated olive oil. Brown and break up Sausage on high until some peices are crispy. Set aside. (Clean saucepan if using the same one so no brown bits are remaining) On a meduim high setting. heat the flavoured olive oil in a saucepan. (You dont need to use it all. Use your judgement. If it looks like too much sauce for the pasta then use less) Add pasta and sausage to flavoured oil. Cook for about 7 minutes until pasta starts getting crispy at the edges. Add kale and cook for another 3 minutes. Add Parmesan and let it melt a bit. Add salt and extra chilli flakes to taste. (optional) Spoon into bowls Enjoy!!!!

ITALIAN KALE WITH TURKEY SAUSAGE AND PENNE

Steps:

• Bring 6 quarts water to a boil and add 2 tablespoons salt.
• In a large saute pan, heat oil and onion over medium heat until just softened, about five to seven minutes.
• Remove the casing from the turkey sausage and crumble into pan. Cook for 5-8 minutes or until mostly cooked.
• Add tomato sauce and kale.
• Cover pan and simmer for 15 minutes.
• Meanwhile, cook pasta according to package instructions until just "al dente" and drain.
• Remove lid from pan and add hot pasta. Toss to mix well and serve immediately.

FETTUCCINE WITH SAUSAGE AND KALE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.