Spicy Penne with Turkey Sausage, Asparagus & Feta
(from ter5mll’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
- 1 pound penne (substitute corkscrew or other pasta)
- 1 pound turkey sausage, sweet or hot
- 1 pound asparagus spears
- 1 red bell pepper
- 1 package sliced mushrooms
- 1 8-ounce package crumbled feta
- 2 tablespoons chopped parsley
- 1/2 teaspoon crushed red pepper flakes, or to taste
- kosher salt & fresh ground pepper, to taste
- 2 tablespoons extra virgin olive oil
- lemon wedges for serving
Directions
-
Boil water for pasta with 1 tbsp. kosher salt. Trim woody ends off
-
asparagus spears (leaving about 3/4) and chop remaining into 2-inch
- pieces. Seed
-
bell pepper and cut into small strips.
-
Take sausage meat out of casing and fry in olive oil in wok or
-
other
-
large fry pan. Break sausage into small pieces, and add crushed red
-
pepper flakes
-
(to suit desired spiciness, using less for hot turkey sausage.)
-
Begin to boil the pasta (6-8 minutes for al dente). While this is
-
cooking, add asparagus, mushrooms, and red pepper strips to same pan
-
with sausage.
-
Stir fry over medium-high heat for about five minutes until vegetables
-
are
-
crisp-tender. Turn off heat, and drain pasta.
-
Toss drained pasta with vegetable-turkey mixture, adding a small
- amount
-
of extra virgin olive oil if desired. Add salt & pepper to taste.
- Allow to
-
cool for 5-10 minutes. (Dish is served warm, not piping hot. May also
- be served
-
room temperature or cold on hot days.)
-
After cooling slightly, toss lightly with feta and chopped parsley.
-
Serve
-
with lemon wedges, crusty bread and white wine for easy summer
-
entertaining.