© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs mostaccioli, rigatoni or other medium pasta shape, uncooked
1 lb TURKEY ITALIAN SAUSAGE
1 tsp olive oil
2 Cloves garlic, minced
1 qt canned Italian plum tomatoes, crushed
1 c Medium black olives, pitted and sliced
Crushed red pepper flakes To Taste
Salt and freshly ground black pepper To Taste
1/4 c chopped Italian parsley
Grated Parmesan cheese As needed
Crumble sausage into a large, heavy nonstick skillet. Place over medium heat and sauté, stirring often to break up the sausage into small pieces. Cook until sausage has lost all pink color and is cooked through. Drain sausage and transfer to a bowl; reserve.
Heat oil in same skillet over medium heat. Add garlic and cook only until it becomes fragrant, about 45-60 seconds. Add tomatoes, olives and crushed red pepper.
Return sausage to skillet and add salt and pepper to taste. Reduce heat and simmer until sauce is thickened, about 5-8 minutes.
Prepare pasta. Before draining, reserve 1 cup cooking liquid.
Drain pasta and return it to the pot over low heat. Add tomato sauce. If sauce is too thick to evenly coat the pasta, stir in some of the reserved liquid. Stir in parsley.
Per order: divide pasta among shallow pasta bowls. Garnish each with Parmesan.