Pasta with Italian Style Turkey Sausage and Green Peppers
|Pasta||1 Pound, cooked, drained|
|Ground turkey breast||1⁄2 Pound|
|Garlic cloves||1 Medium, chopped fine|
|Chopped fresh italian parsley||1⁄2 Tablespoon|
|Whole fennel seeds||3⁄4 Teaspoon|
|Dried oregano||3⁄4 Teaspoon|
|Crushed red pepper flakes||3⁄8 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Onion||1 Small, chopped fine|
|Green bell pepper||1⁄2 Medium, cut into 1/4 by 1 inch strips|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Salt free whole tomatoes||16 Ounce (1 Can)|
|Tomato paste||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
In a mixing bowl, thoroughly combine all the ingredients for the turkey sausage.
Cover and refrigerate for 30 minutes to 1 hour.
To make the sauce, in a large saucepan or skillet, heat the olive oil with the onion, garlic, and green pepper over moderate heat.
When the vegetables sizzle, raise the heat slightly and add the turkey sausage.
Saute it stirring with a wooden spoon and breaking up the meat into chunks about 1/2 inch across, until it begins to brown, about 5 minutes.
Add the wine and stir and scrape well to deglaze the pan.
Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, about 25 minutes.
Spoon over cooked pasta.