Monday, March 29, 2010

Make It Cheap Monday - Pasta with Turkey Sausage in a Creamy Roasted Red Pepper Sauce

I love pasta. It is such a versatile thing; a million different dishes can start off with the same box of pasta.

I also apparently love really long titles. Oh well.



First we need to get a large pot of water boiling for the noodles. Season the water with a pinch of kosher salt. Boil 1/2 lb. of campanelle pasta for 8-12 minutes or until it is al dente (soft but not mushy); drain.

Oh, and please ignore my cuticles. I've sadly never been the kind of girl to go get a manicure. Except once. I had a gift certificate and it was the day before my wedding. And the guy doing my nails didn't say anything but held up my fingers in disgust, shook his head and made disapproving clicking noises during the entire manicure.

Anyhow! Back to the pasta.


While the noodles are boiling, saute ground turkey sausage until it's golden brown and cooked through. Then add minced garlic and chopped purple onion. Saute for another 3 minutes or so; just long enough to soften the garlic and onion. Drain off any fat.



Lightly drizzle two red bell peppers with oil; season with salt and pepper and place in a baking dish.

Roast the peppers in an oven set to a low broil until they get a nice bit of char action going on. 

Sure, they'll look burnt but I promise charring them just adds more flavor to the dish. And not in a burned sort of way. Promise. :)

Place the charred peppers in a blender with 1/2-1 c. half & half and a tbsp. olive oil. Puree until smooth.



Combine all the ingredients together. Heat through.


I added a bit more black pepper because it needed a little more kick. Feel free to do the same. Or not. Your call.



Serve away!




Pasta with Turkey Sausage in a Creamy Roasted Red Pepper Sauce (Printable Recipe)
Serves 4-6

1/2 lb. campanelle pasta (0.50)
1/2 lb. ground turkey sausage (0.75)
1/2 c. purple onion, chopped (0.30)
1 clove garlic, minced (0.05)
2 red bell peppers, seeds and stem removed (2.00)
1/2 - 1 c. half & half or cream (0.50-1.00)
Salt and pepper, to taste

Total Cost: 4.10-4.60!

Season a large pot of boiling water with a pinch of kosher salt. Boil 1/2 lb. of campanelle pasta for 8-12 minutes or until it is al dente (soft but not mushy); drain.

Meanwhile, saute your ground turkey sausage until it is golden brown and cooked through. Then add minced garlic and chopped purple onion. Saute for another 3 minutes or so; just long enough to soften the garlic and onion (drain off any fat).

Lightly drizzle two red bell peppers with oil; season with salt and pepper and place in a baking dish. Roast the peppers in an oven set to a low broil until they get a nice bit of char action going on.  Place the charred peppers in a blender with 1/2-1 c. half & half and a tbsp. olive oil. Puree until smooth.

Combine all the ingredients together. Heat through and serve away!


Be sure to check back tomorrow as I'll have a recipe up for the most spectacular macaroons my Passover-loving heart has ever had. :)

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