Hot Italian Turkey Sausage???

[masimmons]

I hope someone can help me with this one. Wasn't there a recipe in the last 3 or 4 months of CL that called for hot Italian sausage maybe something 'greens' based? I have looked through my last 4 issues and can't find one. It could be that this was something I saw somewhere else though. I finally found a store where I could buy this sausage by the piece and now want to give it a try. Since I haven't tasted it before, I didn't want to buy an entire package and not like it. Oh, I did a search both here and on the main site and didn't find anything. Thanks for any help.

[sneezles]

There's the recipe called Fiery Chipolte Rice and Sausage from March '01 but it calls for sweet turkey Italian sausage.

[Vanessa]

Here some ideas for hot Italian sausage:
Baked Rigationi with Sausage
What a difference just one link of hot Italian sausage makes when added to bottled marinara sauce! Removed from its casing, the sausage breaks up into bits--like ground beef--during cooking. The broccoli florets add color contrast and great nutrition.

1 bunch broccoli, cut into florets (4 cups)
1/4 pound hot Italian sausage, casing removed
1/2 cup finely chopped onion
1 jar (26 to 32 oz.) marinara sauce
1 package (8 oz.) shredded part-skim mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1 pound dried rigatoni, cooked according to package directions

1. Heat oven to 375 degrees F. Bring 1 inch water to boil in 4-quart saucepan over high heat. Add broccoli florets. Reduce heat to low; cover and simmer 2 minutes, stirring once. Drain and set aside.

2. In same saucepan, cook sausage and onion, stirring frequently, using spoon to break up sausage, until well browned. Stir in marinara sauce; heat through.

3. Toss marinara sauce, broccoli, mozzarella and Parmesan cheese with hot pasta. Spoon into shallow 2-1/2-quart baking dish; cover with foil. Bake 20 to 25 minutes or until cheese is melted. Makes 6 servings.

Nutrition facts per serving: 575 calories, 19 g total fat, 7 g saturated fat, 38 mg cholesterol, 1240 mg sodium, 78 g carbohydrate, 28 g protein.

Bow Tie Pasta with Sausage and Peppers
For a milder flavor, use bulk pork sausage instead of the Italian sausage.


6 oz. dried bow ties or rope macaroni (gemelli)
12 oz. fresh sweet or hot Italian sausage links, cut into 1/2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 large red sweet pepper, cut into 1-inch pieces
1 large yellow or green sweet pepper, cut into 1-inch pieces
1 cup sliced fresh mushrooms
2/3 cup chicken broth
1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
2 tsp. cornstarch
1 tomato, coarsely chopped


In large saucepan cook pasta in boiling salted water about 10 minutes or until pasta is tender but slightly firm. Drain; keep warm.

Meanwhile, in large skillet cook sausage, onion, and garlic for 5 minutes. Add red sweet pepper, yellow or green sweet pepper, and mushrooms. Cook about 5 minutes more or until sausage is brown. Drain off fat.

Combine chicken broth, basil, and cornstarch. Add to sausage mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in tomato; heat through. Add pasta to sausage mixture; toss to mix. Makes 4 main-dish servings.


Nutrition facts per serving: 397 calories, 18 g total fat, 6 g saturated fat, 94 mg cholesterol, 713 mg sodium, 38 g carbohydrate, 3 g fiber, 24 g protein, 31% vitamin A, 114% vitamin C, 4% calcium, 19% iron.

[masimmons]

Thanks for the replies. None of these recipes rang a bell, but they sound wonderful anyway. I appreciate all the help.