I am always looking for healthier ways to make my favorite foods. Since most Italian food isn’t the most weight-conscious of cuisines, I thought I would share one of my favorite good-for-you pasta recipes.
To start, I opt for lean turkey sausage rather than pork sausage to keep calories and fat in check; this still delivers plenty of great flavors. The tricks and techniques used to make these recipes lighter also make them delicious, so there is never the sacrifice of losing taste.
Turkey Sausage Rigatoni in a Spicy Vodka Sauce
Makes 4 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound turkey sausage, casings removed
- 1/2 cup roughly chopped onion
- 1 jalapeno, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup roughly chopped green pepper
- 1 teaspoon Hungarian hot paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 1 (28-ounce) can whole tomatoes with basil
- 1/3 cup vodka
- 1 cup heavy cream
- 1 pound rigatoni
- 1 cup grated Asiago cheese
- 3 tablespoons freshly chopped parsley leaves
Directions
Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.
