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Turkey Sausage and Spicy Tomato Sauce

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 25 mins
Total time 8 hrs, 30 mins
Yield

Serves 12 (serving size: 2/3 cup pasta and 1 cup sauce)

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.

Ingredients

  • 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)

Nutrition Information

  • calories 304
  • fat 7.7 g
  • satfat 3 g
  • monofat 2.3 g
  • polyfat 1 g
  • protein 15 g
  • carbohydrate 41 g
  • fiber 4 g
  • cholesterol 30 mg
  • iron 7 mg
  • sodium 582 mg
  • calcium 149 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.