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Spinach & Feta Turkey Sausage with Gluten Free Fusilli

Ferndale Market spinach & feta turkey sausage seared and tossed with gluten-free fusilli, roasted red peppers, kale, and toasted pecans. 
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free
Calories: 724 Fat: 32g Carbs: 53g Protein: 36g

ABOUT THE DISH

Sunrise Creative Gourmet brings the Minnesota-made fusilli to life and it’s gluten-free, too!  We layered this hearty, corkscrew-shaped pasta with flavorful turkey sausage, slow roasted red peppers and topped it with toasted pecans.

 

 

Ingredients
Baby kale
Gluten free fusilli pasta
Pecans
Shallot
Garlic
Roasted Red Pepper
Manchego Cheese
Spinach & feta turkey sausage
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Cooking terms for this recipe

Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Bias slice Cutting or slicing on a diagonal angle
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium pot

Large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups salted water to a boil. Wash and dry all produce. Rough chop baby kale. Peel and dice shallot. Mince or grate garlic. Rough chop pecans. Julienne roasted red peppers. Grate manchego cheese. Remove turkey sausage from package and bias slice into ¼” slices.

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Step 2: COOK THE PASTA

Add gluten-free fusilli to the boiling water, give it a good stir, then cook for 6-8 min or until al dente. Reserve ½ cup pasta water then drain well and drizzle with a small amount of oil to keep from sticking. While the pasta is cooking, move on to cook the sausage (Step #3).

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Step 3: COOK THE SAUSAGE

Heat 2 Tbsp. oil in a large sauté pan over medium heat. Add sausage to hot pan and sear for 6-7 min until sausage has browned and is cooked through. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 4: COOK THE VEGGIES

Add the pecans, roasted red peppers, shallot, and garlic to the sausage. Sauté for 3-4 min.

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Step 5: FINISH THE PASTA

Add pasta, kale, manchego cheese, and reserved pasta water to the pan. Stir until well combined, manchego has melted, kale is slightly wilted and a light sauce is coating everything. Remove from heat. Season with a pinch of salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls. Enjoy!