Are you tired of ordinary pasta? Jamie Jones of Chicago provides a fresh twist with this recipe.
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Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 2 servings
8 ounces mushroom-flavored or plain penne pasta
1/4 cup chicken broth
1/4 cup plus 1 teaspoon dry white wine
1 tablespoon cognac
8 asparagus spears, chopped
1 yellow bell pepper, thinly sliced
Freshly ground pepper, sugar, salt to taste
2 turkey sausage links, cooked, crumbled, about
2 1/2 ounces each
2 plum tomatoes, chopped
1 cup mushrooms, thinly sliced
1/3 cup water
1 teaspoon each: olive oil, cornstarch
1. Cook pasta according to package directions. Drain; set aside and keep warm.
2. Heat the broth, 1/4 cup of the wine and cognac to a boil in medium skillet over medium-high heat. Reduce the heat to medium-low; add asparagus, yellow pepper, ground pepper, sugar and salt to taste. Simmer, covered, until vegetables are tender, about 5 minutes.
3. Add sausage, tomatoes and mushrooms. Continue cooking until tomatoes are tender. Stir in remaining 1 teaspoon wine, water, olive oil and cornstarch. Cook until thickened. Adjust seasonings to taste. Serve sauce over cooked pasta.
Test kitchen note: One tablespoon of chopped fresh thyme can be added with the seasonings in Step 3.
Nutrition information per serving:
Calories …… 680 Fat …… 14 g Cholesterol .. 60 mg
Sodium ….. 555 mg Carbo … 107 g Protein ……. 32 g
