Autumn Penne Pasta with Sauteed Brussels Sprouts In A Light Ragu

A hearty pasta dish for a crisp Autumn day. Pasta is tossed with sauteed brussels sprouts and a quick meat ragu made light by using lean ground turkey and just enough hot Italian pork sausage to enhance the flavor of the sauce.

This recipe contains sausage (italian), turkey (ground), olive oil, garlic (fresh), brussel sprouts, onions, carrots, celery, tomatoes (crushed), bay leaves, crushed red pepper, salt (kosher), black pepper, pasta (penne, whole wheat), XXXXXXXXXXXXXXXXXXXXXXXXX, cheese (pecorino), cheese (ricotta)

8 Servings

Prep time: 20 min

Cook time: 1 hr 30 min

Ingredients:

• 1 whole sweet or hot pork sausage link, casing removed, crumbled
• 3/4 lb. 93% lean ground turkey
• 4 tsp. olive oil, divided
• 4 clove(s) garlic, sliced thin
• 10 oz. brussels sprouts, weight after outer leaves and stems removed
• 1 whole small onion, diced small
• 1 whole carrot, peeled and diced small
• 1 whole celery stalk, diced small
• 1 can(s) 28oz. crushed tomatoes (I use Tuttoroso)
• 1 whole bay leaf
• crushed red pepper
• 1 ds. kosher salt, to taste
• 1 ds. fresh ground pepper, to taste
• 1 lb. whole wheat pasta (brown rice pasta for gluten free)
• FOR TOPPINGS
• 1 pn. pecorino romano cheese (optional)
• 1 scoop(s) part-skim ricotta (optional)

Instructions: