Name: Pasta with Turkey Sausage and Mozzarella Recipe
Prep time: 5 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium yellow onion; 1 clove garlic; 14 oz tomatoes; 1 lb Italian turkey sausage; pinch red pepper flakes; ¾ lb fusilli pasta; salt; 3 oz Mozzarella cheese; ¼ cup parmesan cheese

pasta-with-turkey-sausage-and-mozzarella-recipe

How To Make Pasta with Turkey Sausage and Smoked Mozzarella

Enjoy a hearty and tasty meal with this Pasta with Turkey Sausage dish made extra cheesy with smoked mozzarella and parmesan, and Italian turkey sausage.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

Serves:

Ingredients

2tbspextra-virgin olive oil
1medium yellow onion,chopped
1clovegarlic,minced
14oztomatoes,(2 cans) crushed, or whole peeled tomatoes
1lbItalian turkey sausage,bulk, or cut into ½ inch slice
pinchred pepper flakes
¾lbfusilli pasta
salt
3ozmozzarella cheese,smoked, cut into ¼-inch cubes
¼cupparmesan cheese,freshly grated

Instructions

Heat the olive oil in a large skillet on medium heat.
Add the onions and cook for about 5 minutes until translucent.
Add the garlic and cook for 1 minute more.
Add the tomatoes to the pan (if using canned whole tomatoes, shred them with the fingers while adding them to the pan). Include the juices.
Add the sausage and red pepper flakes.
Cover and cook on medium-low heat for 20 minutes, until the sauce is thickened.
While the sauce is cooking, cook the pasta.
Bring a large pot of water to a boil, add a teaspoon and a half of salt for every quart of water.
Cook the pasta according to the pasta’s package instructions, until al dente, or cooked through, but still a bit firm.
Drain the water from the pasta.
Combine the pasta and the sauce in a large serving bowl.
Stir in the cubed smoked mozzarella cheese.
Continue to stir until the cheese has softened and is a bit melty.
Sprinkle with parmesan cheese.

Recipe Notes

If the sausage is put in the freezer first for 30 minutes, it will be easier to slice.
Turkey sausage is rather lean. If using regular pork sausage, cook it up first, then discard the rendered fat and use the residual fat in the pan to cook the onions and garlic.