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Friday, October 30, 2009

Turkey Sausage Ragu

This meal was fantastic.  Easy to prepare ingredients as you went along, very flavorful, and you are left with an almost full bottle of wine to consume - what's not to like?  It has a nice heat from the spicy sausage and crushed red chili pepper flakes, so my husband adored it.  I've decided I'm not the world's biggest kale fan, so I think next time I'll use spinach.  Overall, a lovely dish. 


Turkey Sausage Ragu
Source: Clean Eating Magazine, November/December 2009, page 27, by Chef Nathan Lyons
Serves: 4
  • 3 tbsp extra virgin olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 tbsp fresh thyme leaves
  • 8 ounces spicy italian turkey sausage, casings discarded
  • 1/4 tsp chile flakes
  • 3 cloves fresh garlic
  • 1/2 cup red wine
  • one 14.5 ounce can chopped tomatoes in juice
  • 1 tbsp fresh oregano leaves, torn
  • 1 large bunch fresh kale, cleaned, stems discarded, roughly chopped
  • 1 tbsp balsamic vinegar
  • kosher salt and pepper, to taste
  • 8 ounces whole wheat pappardelle, fettuccini, or tagliatelle pasta
  • 1/2 cup flat leaf parsley, for garnish
  • Parmigiano Reggiano cheese, for garnish
  1. Add 1 tbsp oil, onion and thyme to a medium pot over medium heat.  Stir to coat, cover and cook until onion is softened and just beginning to color, 5 minutes, stirring occasionally to prevent scorching.  Uncover pot, add sausage, chile flakes and garlic, and continue cooking for 5 minutes, stirring occasionally.  Off the heat, carefully deglaze by adding wine.  Return to heat and reduce for 1 minute.  Add tomatoes, oregano, and kale.  Stir well, cover and cook for 5 minutes.  Remove cover and continue coking until sauce is reduced and slightly thickened, 10 minutes.  Stir in additional 2 tbsp oil plus vinegar.  Season with salt and black pepper.
  2. When sauce is almost finished cooking, add pasta to large pot filled with boiling salted water and cook until al dente, following package directions.  Drain well and immediately toss with tomato reduction to coat.  Then serve, topped with a drizzle of oil, a sprinkling of parsley and cheese shavings.
Nutritional Information per serving (2.5 ounces pasta and 1 cup sauce)
Calories: 477
Total Fat: 17.5 g
Sat Fat: 3.5g
Cholesterol: 33 mg
Sodium: 474 mg
Carbs 63g
Fiber: 11g
Sugar: 9.5g
Protein: 21g


Anonymous said...

OH YUM! looks like I found dinner tonight! :)

Colleen said...

This looks fabulous - all of my favorite flavors for pasta. I think I will use spinach as well!

Jade said...

This looks wonderful!! I can't wait to make it.

Kate said...

How funny that this just came up in my Reader; I just got back to my computer after chopping the kale for it tonight. Good to know it's worth it!

Jen said...

Looks great!

Mary Ellen said...

This looks great. I have a sausage/pasta dish on our menu for this week but I might need to change it to try this one!

Laura said...

I love the combination of sausage, spinach/leafy greens and pasta together. Yum!