Turkey PenguineSubmitted by: GEOPENGUIN
IntroductionGround Turkey & Turkey Sausage Ragu with Farfalle (Bow Tie) Pasta & Linguine. Ground Turkey & Turkey Sausage Ragu with Farfalle (Bow Tie) Pasta & Linguine.
10 Oz of Ground Turkey
8 Oz of Turkey Italian Sausage
5 Oz of diced onion
5 Oz of diced red bell pepper
1 lb of Pasta Sauce
1 Can of Diced Tomatoes with Italian Herbs
8 Oz of Italian Cheese Blend
I weighed and browned the rest of the ground turkey and put it in a collander (I had to weigh because they, for some reason, do not package it by the lb). A second reason is because you only have 3 choices on the dropdown for Ground Turkey and none are oz's. I like grams anyway.
Second step. The Turkey Italian Sausage I seasoned and refrigerated yesterday. Thought my seasoning mixture was too much for 8 Oz (you could probably do a whole lb with it), but the taste was okay. More of a spicy Italian than a sweet Italian.
So I browned that and put in the collander too.
Added 142g of diced yellow onions (I cheated and bought it that way) to pan. 5 Oz. Added a little more oil.
Added same amount of diced red bell peppers.
At this point I transfered the sauteeing veggies to a bigger pan (2 or 3 qt, not sure exactly what size it is). Should've started with that pan to begin with.
Added Turkey Meat back in.
Added one jar of HyVee HealthMarket Organic Tomatoe Basil Pasta Sauce & one can of Muir Glen Organic Diced Tomatoes with Italian Herbs. Lowered the heat covered and going to simmer for around 20 minutes while I cook the pasta.
The farfalle (or bow tie pasta) takes about 13 minutes and the linguine about 6. If I had a big stock pot I would've just cooked the bow tie pasta for 6 minutes and then added the linguine and cooked until aldente. And I personally like breaking the linguine up into around 3 inch pieces.
Mix into simmering ragu.
I added an 8 Oz package of Italian Blend Cheese (wish I would've found lowfat to lighten it up even more).
Divided into 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GEOCPENGUIN.