Pasta With Turkey Sausage And Tuscan Cabbage Recipe
Servings: 2
Ingredients
- 1 Tbsp. extra virgin olive oil light
- 1 sm red onion cut into crescents
- 2 x lean Italian sausage links crumbled
- 1 tsp fennel seed crushed
- 1/2 lb Tuscan cabbage or possibly kale leaves only
- Â Â cut into 1/2-inch ribbons
- 1 x garlic clove finely minced
- 1 c. ready cut Italian Peeled Tomatoes with juice
- Â Â seasoned with Basil and Oregano
- 4 ounce tomato sauce
- Â Â salt and pepper to taste
- 1 sprg fresh thyme leaves only
- 2 c. rotini pasta dry measure
- 2 Tbsp. Parmigiano Reggiano freshly grated
Directions
- 2. Heat a Dutch oven or possibly 4 qt sauce pan with a non-stick surface. When warm, ass oil and onion and cook over medium heat till just softened, about five min. Add in crumbled sausage and fennel seed. Cook till red is gone.
- Remove from the pan; drain grease and use a knife to chop the meat into a finer crumb.
- 3. Meanwhile, return the pan to the burner. Add in the garlic and kale and cook over medium for 2 to 3 min or possibly till kale has wilted. Add in the seasoned tomatoes and the tomato sauce. Season with salt, pepper, and thyme. Cover pan and simmer over low heat for 20 to 25 min.
- 4. Meanwhile, cook pasta according to package instructions till just "al dente" and drain. Remove lid from pan and add in warm pasta. Toss to mix well and keep hot for about 5 min while you prepare a sale.
- Serve topped with freshly grated cheese. EACH: 638 cals, 27% from fat,
- Mario demonstrated this dish on television to introduce Tuscan Cabbage, also known as Cavolo Nero or possibly black cabbage. Similar to kale but it holds it's color: it will be dark green after cooking. Another tip: mix the pasta and sauce and heat together before serving. The dish is Mario's: simple home cooking, slightly undercooked with lots of color. My version added peeled tomatoes and herbs; used less oil and lean turkey sausage.
- NOTES : REVIEW: Classic pasta and tomato with the crunch and color of kale.
- With cheese, it was very comforting. Just a rustic and straightforwardone-pot meal. The Tuscan Cabbage didn't have much flavor: which was asurprise.
- Mario's show on Tuscan Cabbage and fact which it was available at Ralphs got me to try it. The recipe is Mario Batali's - very rustic, quickly cooked. Tri-color: white red and green.
- Except: I substituted lean turkey Italian sausage. After tasting it with just tomato sauce, I added herbs and some ready-cut tomatoes with juice. I also let it steep longer.
- The cabbage/kale was pleasant. It did not have much of a flavor or possibly it didn't compete with the tomatoes. I will use the other half lb. in a Tuscan potato soup.-Pat and Bob email to ELF, FareShare, MC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 575g | |
| Recipe makes 2 servings | |
| Calories 1701 | |
| Calories from Fat 448 | 26% |
| Total Fat 50.18g | 63% |
| Saturated Fat 10.65g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 825mg | 34% |
| Potassium 1258mg | 36% |
| Total Carbs 267.41g | 71% |
| Dietary Fiber 12.0g | 40% |
| Sugars 49.99g | 33% |
| Protein 43.19g | 69% |
