PENNE PASTA WITH BRUSSELS SPROUTS IN A RAGU

326.1 Cals 15.7 Protein 54.8 Carbs 6.9 Fats
PREP TIME:
10 mins
COOK TIME:
1 hr
TOTAL TIME:
1 hr 10 mins
YIELD:8 SERVINGS
COURSE:Dinner
CUISINE:Italian
Penne pasta tossed with sauteed brussels sprouts and a quick meat ragu using lean ground turkey and just enough hot Italian pork sausage to enhance the flavor of the sauce. A hearty pasta dish for a crisp Autumn day.
INGREDIENTS
1 sweet or hot Italian pork sausage link, casing removed, crumbled
3/4 lb 93% lean ground turkey
4 tsp olive oil, divided
4 cloves garlic, sliced thin
10 oz Brussels sprouts, weight after outer leaves and stems removed
1 small onion, diced small
1 carrot, peeled and diced small
1 celery stalk, diced small
28 oz crushed tomatoes, I highly recommend Tuttoroso
1 bay leaf
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb whole wheat pasta, or brown rice pasta for gluten free
INSTRUCTIONS
In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and turkey as it cooks into small pieces.
When completely cooked through; set aside in a bowl.
With a sharp knife, cut the brussels sprouts into thin shreds.
To the skillet, add 2 tsp of oil over medium heat.
When hot, add the garlic and cook until golden (do not burn).
Add shredded brussels sprouts, salt and pepper and sauté until tender crisp, about 4 to 5 minutes; set aside in another bowl.
To the same skillet, add remaining 2 tsp of oil over medium-high heat.
Add onion, carrot and celery, stirring well to coat with oil.
Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to 12 minutes.
Add crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, salt and fresh pepper to taste.
Reduce heat to low, cover and simmer about 30 – 40 minutes, or until sauce thickens.
Meanwhile, while sauce is simmering, put a large pot of salted water to boil for the pasta.
Add the pasta to the water 10 minutes before the sauce is done and cook pasta al dente.
Drain and add the pasta to the skillet and toss with the sauce.
Add cooked brussel sprouts, toss and place in a large pasta bowl.
Serving: 1and 3/4 cup, Calories: 326.1kcal, Carbohydrates: 54.8g, Protein: 15.7g, Fat: 6.9g, Saturated Fat: 15g, Cholesterol: 31mg, Sodium: 343.6mg, Fiber: 8.8g, Sugar: 5.4gBlue Smart Points:8Green Smart Points:9Purple Smart Points:2Points +:8