Parpadelle pasta is tossed with chopped mushrooms, turkey sausage and a rich, herb-infused sauce in this hearty Italian dish. Red wine adds a deeply savory element, while Parmesan lends a light, creamy flavor.
Recipe yields 8 servings
In a large saucepan, heat the oil over medium-high heat. Add the mushrooms, onion, carrot, bell pepper, turkey sausage, garlic, rosemary, fennel seeds, oregano, red-pepper flakes, salt and black pepper to taste. Cook and stir until mushrooms are tender and liquid is evaporated. Remove from pan and set aside.
Add ground turkey to saucepan and cook until turkey is no longer pink.
Return reserved vegetable mixture to saucepan. Stir in tomatoes, wine and balsamic vinegar. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes, or until slightly thickened.
Meanwhile, cook pasta according to package directions; drain. Serve turkey meat sauce over cooked pasta. Top with Parmesan cheese, if desired.