Heat a cast iron skillet to medium-high heat and add a teaspoon of oil (olive oil works great but I use coconut oil). Throw in the diced turkey sausage and chop up the red onions. Throw in the onions and stir occasionally. The goal is to achieve some browning on the sausage and begin caramelizing the onions. Feel free to adjust your heat at this point. Once my sausage begins to brown, I lower the heat to medium. The cast iron maintains heat well.
At this point, dice your garlic and throw it in. Keep your chicken stock handy. You want the garlic to be fragrant but not burn. Don't cook the garlic more than 1 min 30s. Pour in a little of the stock and crape any brown bits in the pan. Now add your dry pasta, tomatoes & cream!
Make sure the pasta is either covered by the liquid or just sits above it. Bring everything to a quick boil then lower the heat to med-low and cover.
In about 7 mins, stir your pasta and throw in your red pepper flakes. The sauce is very fragrant so needs little seasoning. Add about 1/4 tsp salt and as much black pepper you want. Now cover the pot for an additional 7 minutes. Stir the pot again, lower the heat and leave uncovered. There should be enough sauce covering all the pasta but not drowning it. Leaving the pot uncovered will 'dry' out any excess sauce. Taste and season more if necessary.
Garnish with finely chopped scallions and Parmesan and some freshly ground black pepper!
Just make it once. You will be able to adjust it to your preference very easily.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (467g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 350 (41%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 201.4mg||62 %|
|Sodium 493.8mg||17 %|
|Potassium 1042.9mg||27 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 57g|
|Protein 56g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 844
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