Dinner Recipe

Sundried Tomato, Mushroom & Italian Turkey Farfalle Pasta

Italian Sausage & Peppers with Mushroom Cheese Farfalle

Italian Sausage & Peppers with Mushroom Cheese Farfalle

Ingredients

  • Bowtie (farfalle) pasta - 1lb
  • Italian Seasoned Ground Turkey (*like Jennie O Italian Seasoned Ground Turkey, or mild ground Italian sausage- 2 lbs (you can also use link sausage squeezed from casing)
  • *If cooking extra sausage to store for use later in the week like Weekly Meal Plan, use 3 lbs
  • Green and red bell peppers - (1 each) sliced into strips
  • Mushrooms, white, sliced - 8 oz.
  • Julienne Cut Sun-Ripened Dried Tomatoes- 8 oz. (*like Mezzetta, found near canned tomatoes)
  • Mascarpone cheese- 8 oz.
  • Pecorino Romano cheese- 8 oz. (can also use Parmesan, so would need 16 oz. or 2 cups Parmesan total)
  • Shredded Parmesan cheese- 8 oz.
  • Staples:
  • Olive oil- 3 tbspns
  • *Extra cooked sausage is stored in airtight container to use in our Tortellini Soup
  • *Recipe will print without photos using print option above

Instructions

  1. If using Weekly Meal Plan, store half of sliced red and green bell peppers together for Ratatouille Pan Simmered Steak
  2. Boil pasta in salted water until tender
  3. Heat olive oil in large skillet over medium-high heat
  4. Brown ground turkey or sausage until slightly cooked
  5. Add bell pepper and saute for another 2 minutes with turkey or sausage until peppers become tender and turkey is cooked thoroughly
  6. Transfer cooked turkey or sausage with peppers to large serving bowl (if you have a "picky eater", set aside a small bowl of cooked turkey or sausage to serve alongside pasta with butter)
  7. Add sundried tomatoes with oil (do not drain) and mushrooms to same pan over medium-high heat to saute until tender, approximately 2 minutes
  8. Add Mascarpone cheese and Pecorino cheese, saute until cheese melts into a sauce with the mushrooms and tomatoes
  9. Before draining pasta, use glass measuring cup to scoop out 1/4 cup of pasta cooking water
  10. Drain pasta and return to pasta pan
  11. Add pasta cooking water back to pasta in pan and toss
  12. Add mushrooms with sundried tomatoes in sauce to serving bowl
  13. Add cooked pasta to serving bowl (if you have a "picky eater", reserve a small bowl of pasta to toss with some butter and serve alongside cooked turkey or sausage)
  14. Toss pasta with turkey or sausage, peppers, mushrooms and tomatoes together
  15. Serve garnished with Parmesan cheese
http://tonispilsbury.com/sundried-tomato-mushroom-italian-turkey-farfalle-pasta/

 

 

 

 

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