Spicy Penne with Turkey Sausage, Asparagus & Feta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 lb penne (substitute corkscrew or other pasta) |
1 lb turkey sausage (sweet or hot) |
1 lb asparagus spear |
1 red bell pepper |
1 package sliced mushroom |
1 (8 ounce) package crumbled feta |
2 tablespoons chopped parsley |
1/2 teaspoon crushed red pepper flakes, or to taste |
kosher salt |
fresh ground pepper |
2 tablespoons extra virgin olive oil |
lemon wedge (for serving) |
Directions:
1. Boil water for pasta with 1 tbsp.
2. kosher salt.
3. Trim woody ends off asparagus spears (leaving about 3/4) and chop remaining into 2-inch pieces.
4. Seed bell pepper and cut into small strips.
5. Take sausage meat out of casing and fry in olive oil in wok or other large fry pan.
6. 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).
7. While this is cooking, add asparagus, mushrooms, and red pepper strips to same pan with sausage.
8. Stir fry over medium-high heat for about five minutes until vegetables are crisp-tender.
9. Turn off heat, and drain pasta.
10. Toss drained pasta with vegetable-turkey mixture, adding a small amount of extra virgin olive oil if desired.
11. Add salt& pepper to taste.
12. Allow to cool for 5-10 minutes.
13. (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.
14. Serve with lemon wedges, crusty bread and white wine for easy summer entertaining.
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