Stir leftovers into cooked brown rice or farro for a whole-grain dinner with a jambalaya feel. To amp up the veggies, serve over a bed of roasted cauliflower.
1 tablespoon olive oil
1 1/4 pounds smoked turkey sausage, cut into 1-inch pieces
2 cups chopped onion
15 garlic cloves, chopped (about 1 head)
2 carrots, very thinly sliced
2 Fresno chiles, thinly sliced
3 tablespoons chopped fresh thyme
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1 cup dry white wine
2 (28.5-ounce) cans unsalted whole tomatoes
1 tablespoon mustard seeds
1 tablespoon lower-sodium soy sauce
6 (2-inch) strips lemon rind (about 1 lemon)
3 bay leaves
8 cups cooked penne pasta (about 1 pound uncooked)
1/4 cup chopped fresh cilantro
2 ounces Cotija cheese, crumbled (about 1/2 cup)
How to Make It
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage to a 6-quart electric slow cooker.
Add onion, garlic, carrots, and chiles to pan; sauté 6 minutes or until tender. Add thyme and next 5 ingredients (through pepper) to pan; cook 1 minute. Add wine; bring to a boil. Cook 2 minutes or until wine is reduced by half. Place onion mixture in slow cooker.
Drain 1 can of tomatoes. Add drained tomatoes, remaining 1 can tomatoes with liquid, mustard seeds, soy sauce, rind, and bay leaves to slow cooker. Stir to combine and break up tomatoes. Cook on LOW for 8 hours. Remove and discard rind and bay leaves. Ladle sauce over pasta; sprinkle with cilantro and cheese.
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