Italian Turkey Sausage and Peppers Pasta with Sun-dried Tomato Sauce

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.7
  • Total Fat: 8.7 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,026.8 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 21.6 g


This is SO good you won't even know what to do with yourself! This is SO good you won't even know what to do with yourself!
Number of Servings: 4


    3/4 cup water, boiling
    12 medium sun-dried tomatoes, without oil
    7 oz canned pimento, or jarred roasted red peppers
    1 Tbsp red wine vinegar
    1/2 tsp table salt
    8 oz Barilla Cellentani (Spiral) Pasta
    8 oz Jennie-O Hot Italian Turkey Sausage
    1 lb bag Birds Eye Pepper Stir-Fry, defrosted and drained
    4 Garlic cloves, crushed
    1/2 tsp Crushed Red Pepper Flakes
    1/4 c. Parmesan Cheese, grated
    1 1/4 Tbls Parmesan Cheese, grated


Pour boiling water over sun-dried tomatoes and allow to sit for 10 minutes. Put tomatoes and water, roasted red peppers, vinegar and remaining salt in a blender and blend until smooth. Taste and adjust for salt.

Cook pasta according to package instructions.

Meanwhile, crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon, until no longer pink, about 5 minutes.

Add defrosted and drained Birds Eye Pepper Stir-Fry and sautee until crisp. Add garlic and crushed red pepepr flakes, sautee until garlic is just fragrant, about 30 seconds.

Remove from heat and add pasta and 1/4 cup parmesan cheese.

Heat sauce in microwave or in a saucepan and pour over pasta.

Top with remaining Parmesan Cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user BELLATROTTA.