Sweet & Spicy Penne
It was a dark, stormy weeknight…I worked all day, picked up my toddler from daycare, and rushed home to make dinner for my friend and I. Of course my friends are used to me trying new recipes on them, so I got two thumbs up on this one. Even my daughter loved the leftovers! And it all started from a light recipe that I had torn out months ago and altered with all of my favorite things (mushrooms, sausage, extra cheese…so much for the “light” part of it). Oh, and the recipe was dated 2011 – it only took me a few years to try and customize it. But it’s definitely a keeper!
One box of whole grain penne pasta, cooked according to directions & drained
1 (16 oz) jar of marinara sauce
1 pkg. (5-6) Italian flavored turkey sausages
1 c. roasted red peppers, chopped
1 small individual container of plain Greek yogurt
1 c. fresh basil, chopped
1 c. fresh mushrooms, roughly chopped
1-2 tsp. Red Hot Sauce or Tabasco (to taste)
salt & pepper, to taste
Parmigiano-Reggiano cheese, to taste
Slice open the turkey sausages and remove the filling. Toss the casings, and saute the crumbled filling in a large skillet over medium heat until cooked through. Drain off the excess liquid and put back in pan. Add the marinara sauce, peppers, and mushrooms. Heat thoroughly and until mushrooms are tender. In a separate bowl, slowly spoon about 1 cup of the sauce into the yogurt to temper it. Then add back into the sauce. Add the basil, along with hot sauce, salt and pepper to taste. Toss the sauce with the cooked pasta and top with cheese. Serve immediately.
Goes great with Cheesy French Bread!