Pasta with Turkey Sausage and Peas

Pasta with Turkey Sausage and Peas: A Quick and Easy Weeknight Meal

This flavorful pasta dish is perfect for busy weeknights. Ground turkey sausage is browned and simmered in a light tomato sauce with fresh peas, creating a satisfying and protein-packed meal. Plus, it’s easily customizable with your favorite vegetables and herbs.

Ingredients:

• 1 pound short dried pasta (such as penne, orecchiette, or shells)
• 2 tablespoons olive oil
• 1 pound ground turkey sausage
• 1 tablespoon fennel seeds (optional)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• ¼ cup fresh basil leaves, thinly sliced (plus more for garnish)
• ½ cup half and half
• 2 cups frozen peas
• ½ cup grated Parmesan cheese

Cooking Guide:

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions for al dente. Drain and reserve about ½ cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add ground turkey, fennel seeds (if using), Italian seasoning, salt, pepper, and red pepper flakes (if using). Cook for 5 minutes, stirring occasionally, until browned and cooked through.
3. Stir in chopped onion and garlic. Cook for 3-4 minutes, until the onion softens.
4. Add crushed tomatoes, fresh basil, and additional salt and pepper to taste. Simmer for 15 minutes, allowing the flavors to meld.
5. Stir in half and half and frozen peas. Cook for 5 minutes, or until peas are heated through.
6. Toss cooked pasta with the sausage and tomato sauce. Add reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
7. Serve immediately, garnished with grated Parmesan cheese and additional fresh basil leaves (optional).

Tips:

• For a richer sauce, you can substitute heavy cream for the half and half.
• Don’t have fennel seeds? No problem! You can use ½ teaspoon of ground fennel or omit it altogether.
• Feel free to add other vegetables to this dish, such as chopped bell peppers, mushrooms, or spinach.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.