Turkey sausage is the reason this version of sausage and peppers is healthy. Combine that with lots of veggies and whole wheat pasta and you can indulge that savory, spicy urge without guilt. Now don’t turn your nose up at turkey sausage until you try it. My favorite part of turkey sausage? None of those little nasty hard bits of who knows what you find in pork sausage. Plus they have about one-third the fat and half the cholesterol of pork sausage. Colorful, flavorful and satisfying, this will become a family favorite. We like Shady Brook Farms brand turkey sausage. Makes 6 generous servings.
13.25 oz. package Barilla whole wheat pasta, prepared per package directions
1-1/4 lb. (6 links) Italian turkey sausage, sweet or hot
1 tsp. olive oil
1 or 2 large sweet onions, thinly sliced (about 2 cups)
3 to 4 bell peppers, a mix of red, green and yellow, thinly sliced (about 3 cups)
3 or more cloves garlic, minced
28 oz. can crushed tomatoes
1 tsp. dried oregano
Red pepper flakes, cayenne powder or Tabasco sauce to taste
1. Cut sausage links into bite-size pieces and lightly brown in oil over medium-high heat. Add onions and continue sautéing until translucent.
2. Add peppers, garlic, tomatoes, oregano and red pepper flakes and simmer until peppers are tender, about 10 to 15 minutes. Stir in pasta, heat through and serve. 460 calories, 12 g. fat, 28 g. protein and 12 g. fiber per serving.