How To Make Penne Pasta with Brussels Sprouts In a Ragu
Penne pasta in a ragu sauce is the usual but in this recipe, what makes a difference is the addition of sauteed Brussels sprouts. A delectable dynamic!
In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces.
When completely cooked through; set aside in a bowl.
With a sharp knife, cut the brussels sprouts into thin shreds.
To the skillet, add 2 teaspoons of oil over medium heat.
When hot, add the garlic and cook until golden; do not burn.
Add shredded brussels sprouts, salt, and pepper. Sauté for about 4 to 5 minutes until tender-crisp; set aside in another bowl.
To the same skillet, add the remaining 2 teaspoons of oil over medium-high heat.
Add onion, carrot, and celery; stirring well to coat with oil.
Cook, stirring occasionally for about 10 to 12 minutes until the vegetables turn golden brown.
Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt, and fresh pepper to taste.
Reduce heat to low, cover, and simmer for about 30 to 40 minutes or until sauce thickens.
Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta.
Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.
Drain and add the pasta to the skillet and toss with the sauce.
Add cooked Brussels sprouts. Toss and place in a large pasta bowl.
- Calories: 334.93kcal
- Fat: 7.74g
- Saturated Fat: 1.69g
- Trans Fat: 0.05g
- Monounsaturated Fat: 3.32g
- Polyunsaturated Fat: 1.94g
- Carbohydrates: 52.35g
- Fiber: 3.23g
- Sugar: 4.24g
- Protein: 19.20g
- Cholesterol: 33.66mg
- Sodium: 611.59mg
- Calcium: 70.37mg
- Potassium: 662.26mg
- Iron: 3.55mg
- Vitamin A: 130.55µg
- Vitamin C: 45.47mg
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