Whole Wheat Blend Rotini with Spicy Turkey Sausage and Mustard Greens |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Finalist-Entrées. Reducing some of the broth for the sauce and adding broth to the pasta water both deepen the flavor. I like the bite of the mustard greens and using healthy poultry sausage. -Jeff Violette, Oakland, ME Ingredients:
1 (14-ounce) can fat-free, less-sodium chicken broth, divided |
4 quarts water |
1 (13.5-ounce) package uncooked whole wheat blend rotini (corkscrew pasta) |
cooking spray |
1 1/2 cups chopped yellow onion (about 1 large) |
2 garlic cloves, minced |
1 pound hot turkey italian sausage |
8 ounces bagged prewashed cut mustard greens |
1/2 cup half-and-half |
1/2 cup (2 ounces) grated fresh pecorino romano cheese |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
2. Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.
3. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
4. Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.
|
|