Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

One Pan Kosher Turkey Sausage Pasta with Peppers

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Meat (Fleishig)

One-pan turkey sausage pasta cooks the pasta right in the sauce, so there’s only one pan to wash. Sliced Italian turkey sausage is browned with onion and peppers, then penne simmers with diced tomatoes, broth, garlic and herbs until tender.

How One-Pan Pasta Works

The pasta absorbs the broth and tomatoes as it cooks, which seasons it all the way through, and the starch it releases thickens the sauce. Stir occasionally so it doesn’t stick, and add a splash more broth or water if it looks dry before the pasta is tender. Most kosher turkey sausages are fully cooked, so they only need browning.

Kosher Notes

This is a meat (fleishig) recipe, so skip the parmesan. A drizzle of good olive oil, fresh parsley or basil and a pinch of red pepper flakes finish it instead. Use kosher chicken broth and turkey sausage with a reliable hechsher.

Leftovers

Leftovers keep for 3 days; reheat with a splash of broth. Rigatoni or rotini work in place of penne.

One Pan Kosher Turkey Sausage Pasta with Peppers
This hearty one pan kosher turkey sausage pasta combines pre-cooked sausage with bell peppers and penne in a savory tomato broth for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb kosher turkey sausage sweet Italian, sliced into rounds
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 bell peppers any color, sliced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 2 cups chicken broth kosher
  • 1 cup water
  • 12 oz penne pasta
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Heat olive oil in a large skillet or wide pan over medium-high heat. Add sliced turkey sausage and cook for 3-4 minutes, stirring occasionally, until browned on both sides. Remove sausage to a plate and set aside.
  2. In the same pan, add diced onion and cook for 3-4 minutes until it starts to soften and become translucent.
  3. Add bell pepper slices to the pan and cook for 4-5 minutes, stirring occasionally, until peppers begin to soften.
  4. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add diced tomatoes with their juices, chicken broth, water, oregano, basil, salt, and pepper. Bring mixture to a boil.
  6. Add penne pasta to the pan, stirring to combine. Reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid has been absorbed.
  7. Return the browned sausage to the pan and stir to combine. Cook for 2-3 minutes until sausage is heated through.
  8. Remove from heat and let stand for 2-3 minutes to allow any remaining liquid to absorb. Taste and adjust seasoning if needed.
  9. Garnish with chopped fresh parsley before serving.

Notes

If the pasta seems dry during cooking, add more broth or water as needed. Leftovers keep in the refrigerator for up to 3 days and reheat well with a splash of broth. You can substitute other short pasta shapes like rigatoni or rotini if preferred.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 980mg 43%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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