Whole Wheat Blend Rotini with Spicy Turkey Sausage and Mustard Greens

Howard L. Puckett
Finalist--Entrées. "Reducing some of the broth for the sauce and adding broth to the pasta water both deepen the flavor. I like the bite of the mustard greens and using healthy poultry sausage." -Jeff Violette, Oakland, ME

Yield:

8 servings (serving size: 1 1/4 cups pasta mixture)

Recipe from

Nutritional Information

Calories 328
Caloriesfromfat 29 %
Fat 10.4 g
Satfat 4.3 g
Monofat 3.4 g
Polyfat 2.3 g
Protein 20.6 g
Carbohydrate 40.7 g
Fiber 5.4 g
Cholesterol 61 mg
Iron 3.3 mg
Sodium 635 mg
Calcium 164 mg

Ingredients

1 (14-ounce) can fat-free, less-sodium chicken broth, divided
4 quarts water
1 (13.5-ounce) package uncooked whole wheat blend rotini (corkscrew pasta)
Cooking spray
1 1/2 cups chopped yellow onion (about 1 large)
2 garlic cloves, minced
1 pound hot turkey Italian sausage
8 ounces bagged prewashed cut mustard greens
1/2 cup half-and-half
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.

Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.

Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.

Note:

Jeff Violette, Oakland, Maine,

March 2006