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Country Pasta

Source of Recipe

Desperation Dinners


Recipe Introduction

Will convert to TC soon

List of Ingredients

1 pound short pasta, such as penne, rotini or ziti
8 ounces Italian-style turkey sausage, see notes
1/2 cup frozen green peas
3 medium ripe Roma tomatoes (for about 1 1/3 cups chopped)
1 teaspoon dried sage leaves
1/2 teaspoon dried rosemary
1 cup half and half or heavy cream
1/2 cup grated Parmesan cheese, plus additional for serving
1 pinch crushed red pepper or to taste
salt and black pepper to taste



1. Bring 3 quarts unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. Add the pasta and cook until just tender, about 9 to 11 minutes.

2. Meanwhile, remove the casings from the sausage and place the meat in a 12-inch nonstick skillet. Cook over medium heat until the sausage begins to brown and is cooked through, about 7 to 8 minutes. Stir the sausage often to brown evenly and break up any large chunks. While the sausage cooks, measure the peas into a colander and rinse with warm water for about 30 seconds to begin to defrost the peas. Set them aside to drain.

3. Core the tomatoes and cut them into bite-size pieces. Set aside.

4. When the sausage is almost cooked through, add the sage and rosemary to the skillet. When the sausage is fully cooked, add the drained peas, tomatoes, and half and half. Stir and cook 1 minute to heat through. Stir in the Parmesan cheese, crushed red pepper and salt and black pepper to taste. Stir well and remove the sauce from the heat.

5. Drain the pasta and return it to the cooking pot or pour it into a serving bowl. Pour the sauce over the pasta and stir to mix well. Serve at once, passing additional Parmesan cheese to sprinkle on top, if desired. Serves 6.

Approximate Values Per Serving: 429 calories (23% from fat), 11 g fat (4.84 g saturated), 44 mg cholesterol, 20 g protein, 61 g carbohydrates, 3.75 g dietary fiber, 389 mg sodium




Recipe