Whole Wheat Penne with Turkey Sausage
created by Stefanie Paganini of The Loretta Paganini School of Cooking
Serves 8
2 red peppers, four points or more
2 Tbsp. extra virgin olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 lb. turkey sausage links
2 cups Swiss chard, chiffonade
1/2 cup chicken or vegetable stock
1 lb. whole wheat penne pasta (preferably DeCecco)
1 tsp. fresh Italian parsley, minced
1/2 tsp. fresh thyme, minced
1 Tbsp. fresh basil, minced
1 cup fresh grated parmesan cheese
Salt and pepper to taste
Roast the red peppers, either under a broiler or on a burner flame, turning
until all sides are charred. Remove from the heat and place in a paper towel
or damp towel. Allow to cool slightly and remove the charred skin. Do not
rinse. Remove the stems, seeds and membranes and cut into thin strips.
In a large sauté pan, heat olive oil. When heated, add onion and sauté until
partly caramelized. Add garlic, turkey sausage, and Swiss chard. Cook until
sausage is browned. Add stock, herbs and roasted peppers and stir regularly
as the stock reduces. Add salt to taste
Bring a large pot of water to a boil, add salt ("salt like the sea"), and
cook the pasta until it is al dente. Drain and toss with the sauce.
Toss the pasta with parsley, parmesan and salt and pepper to taste.
Cheater: 1 cup heavy cream. Add with stock.
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