Use It Or Lose It

Finding a recipe that conveniently allows me to use up the fresh ingredients in my refrigerator (that would otherwise go to waste), gives me the most bizarre satisfaction. In fact, there aren’t many things that make me feel this pleased! It’s totally weird, but I love knowing that I wasn’t wasteful and that I successfully put together a food puzzle of sorts.

A while back, my friend told me about this Linguine with Turkey Sausage & Peppers recipe she makes often. With red and yellow peppers left over from this soup, I only needed a few additional ingredients to make this dish come together. Although the pasta has a very simple sauce, it’s the Italian chicken sausage, peppers and arugula that gives the dish great flavor. Don’t forget a generous helping of parmesan cheese to top it off!





Linguine with Turkey Sausage & Peppers

Yield: 6 servings

Source: Martha Stewart

What You Need

  • 1 pound linguine
  • 1 pound turkey sausage or Italian turkey sausage, casings removed
  • 6 cloves garlic, thinly sliced
  • 3 yellow (or red) bell peppers, thinly sliced
  • 4 tablespoons butter
  • 4 tablespoons arugula, torn
  • Coarse salt and ground pepper, for seasoning
  • Freshly grated parmesan cheese

What To Do

  1. Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
  2. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
  3. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
  4. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Top with parmesan cheese. Serve immediately.
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