• 1233977345minutes
  • 439calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil 4 ounce(s) hot or sweet Italian turkey sausage , casings removed 1 onion , finely chopped 1 small carrot , finely chopped 3 clove(s) garlic , minced 1/2 teaspoon(s) dried oregano 1/8 teaspoon(s) crushed red pepper 1/2 cup(s) dry white wine 1 can(s) (28-ounce) plum tomatoes , drained and chopped 1/2 cup(s) bottled roasted red peppers , rinsed and chopped 1 cup(s) reduced-sodium chicken broth 1 cup(s) low-fat milk 2 tablespoon(s) all-purpose flour 1/3 cup(s) chopped fresh parsley Salt and freshly ground pepper to taste 1 1/2 pound(s) whole-wheat fettuccine 1/2 cup(s) freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Put a pot of salted water on to boil. Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking up clumps with a spoon, until browned, about 3 minutes. Add onion and carrot and cook, stirring frequently, until vegetables soften and begin to brown, about 4 minutes. Add garlic, oregano and crushed red pepper; cook, stirring, for 1 minute more. Stir in wine and increase heat to high. Cook, stirring occasionally, until wine has evaporated, about 5 minutes. Add tomatoes and roasted red peppers; reduce heat to low. Cover and simmer, stirring often, until sauce is thickened, about 30 minutes. Add broth and return to a simmer. Whisk milk and flour in a small bowl; stir into simmering sauce. Cook, stirring, until sauce has thickened, 3 to 5 minutes more. Stir in parsley and season with salt and pepper. Keep sauce warm. Cook pasta until al dente: 4 to 5 minutes for fresh pasta, about 10 minutes for dried. Drain and transfer to a large warmed bowl. Toss with sauce. Serve, passing Parmesan separately.


Send feedback