Turkey Sausage Ragu
Recipe: #23308
March 30, 2016
Categories: Kale, Italian, Special Diet - Weight Watchers etc., Italian Dinner, more
"This is out of a clean eating magazine. It's by Chef Nathan Lyon."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (428.7 g)
- Calories 488.2
- Total Fat - 17.7 g
- Saturated Fat - 3.9 g
- Cholesterol - 29.7 mg
- Sodium - 729.4 mg
- Total Carbohydrate - 67.8 g
- Dietary Fiber - 9.6 g
- Sugars - 6.4 g
- Protein - 19.4 g
- Calcium - 245 mg
- Iron - 9.8 mg
- Vitamin C - 182.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Add 1 tablespoon oil, onion and thyme to a medium pot over medium heat. Stir to coat, cover and cook until onion is softened and just beginning to color, 5 minutes, stirring occasionally to prevent scorching. Uncover pot, add sausage, chile flakes and garlic, and continue cooking for 5 minutes, stirring occasionally. Off the heat, carefully deglaze by adding wine. Return to heat and reduce for 1 minute. Add tomatoes, oregano and kale. Stir well, cover and cook for 5 minutes. Remove cover and continue cooking until sauce is reduced and slightly thickened, 10 minutes. Stir in an additional 2 tablespoon oil plus vinegar. Season with salt and black pepper.
Step 2
When sauce is almost finished cooking, add pasta to a large pot filled with boiling salted water and cook until al dente, following package directions. Drain well and immediately toss with tomato reduction to coat. Then serve, topped with a drizzle of oil, a sprinkling of parsley and Parmigiano-Reggiano shavings.
Tips
No special items needed.
1 Reviews
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