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Pasta with Turkey Sausage and Peas Recipe

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3.9 from 90 reviews

A comforting and flavorful pasta dish featuring ground turkey sausage seasoned with fennel seeds and Italian spices, simmered in a creamy tomato sauce with fresh basil and peas. Perfectly al dente pasta is tossed in this rich sauce and topped with grated Parmesan for a satisfying meal.

Ingredients

Pasta

  • 1 pound short dried DeLallo pasta (such as orecchiette, penne, or shells)

Meat and Seasonings

  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground turkey
  • 1 tablespoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt (for turkey mixture)
  • 1 teaspoon freshly ground black pepper (for turkey mixture)
  • 1/2 teaspoon red pepper flakes

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 4 cloves garlic, pressed or minced
  • 1 28-ounce can crushed DeLallo San Marzano tomatoes
  • 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)

Additional Ingredients

  • 1 teaspoon kosher salt (for sauce)
  • 1/2 teaspoon freshly ground black pepper (for sauce)
  • 1/2 cup half and half
  • 2 cups frozen peas
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions minus 2 minutes to achieve ideal al dente texture. Drain the pasta and set it aside.
  2. Brown turkey and seasonings: Heat olive oil in a large skillet over medium heat. Add ground turkey, fennel seeds, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Break up the turkey with a wooden spoon and cook for about 5 minutes, stirring occasionally, until the turkey is cooked through and nicely browned.
  3. Sauté aromatics: Stir in chopped onion and minced garlic to the turkey mixture. Cook for 3 to 4 minutes until the onion softens and becomes translucent.
  4. Simmer sauce: Add crushed San Marzano tomatoes and sliced fresh basil to the skillet. Season the sauce with additional kosher salt and black pepper. Let the sauce simmer gently for 15 minutes to develop flavors.
  5. Finish sauce: Stir in the half and half and frozen peas. Continue cooking the sauce for another 5 minutes until peas are heated through and the sauce is creamy.
  6. Toss pasta with sauce: Add the drained pasta to the skillet and toss well to coat the noodles evenly with the sauce.
  7. Serve: Plate the pasta and garnish with grated Parmesan cheese and extra fresh basil leaves before serving.

Notes

  • For best flavor, use high-quality San Marzano tomatoes if available.
  • Adjust red pepper flakes to control the spiciness of the dish.
  • Half and half can be substituted with heavy cream for a richer sauce or evaporated milk for a lighter option.
  • Fresh peas can be used instead of frozen peas, adjusting cooking time accordingly.
  • Use gluten-free pasta to make this recipe gluten-free if needed.

Find it online: https://justsosavory.com/pasta-with-turkey-sausage-and-peas-recipe/