Penne with Tomato Basil Cream Sauce

 

I saw an episode of Pioneer Woman and was inspired to create this recipe.  I can’t even link to her blog because I don’t even know the recipe she was doing, just saw it part way through and used some of her ideas to create something that I thought was new and that our family would like.  It was funny, Brady was helping me and I was pouring ingredients into the pan.  He asked, “Aren’t you going to measure anything?”  I said, “no, don’t you trust me?  I know what I’m doing, I’m the cook”

This is what I came up with:

1 lb Turkey sausage (I like Jenni O or Honeysuckle white- I use the breakfast sausage and not just ground turkey- I love the flavor)  (I’m on a turkey sausage kick lately, its healthier and has more flavor that regular ground beef)

Brown the sausage and remove from the pan

Saute 1/2 an onion and 2-3 cloves of garlic in the sausage drippings and a little olive oil

Add 1/2 cup chicken stock

Add 1 jar or your favorite Pasta Sauce- I used and we LOVED it Ragu Parmesan and Romano

stir until bubbly

Add 1 cup of cream (I used heavy whipping cream)

Salt, Pepper to taste

Chopped Italian Parsley and Fresh Basil

Add to pan and simmer until thickened

Pour over Penne pasta, or your favorite pasta and Enjoy!!  (WE DID- for 2 nights)

Turkey Burger Extrodinaire!!

I'm not a burger person. But I'll have to say I am for this recipe. It's made with ground turkey so it's much leaner and the flavor it superb!! Even my kids LOVE this one (with the exception of Alyssa- I think it's a texture thing with ground meat). Kayla will eat a whole burger- bun and all!! They fight over the leftovers the next day. Top it with light mayo, mustard, tomato and spinach instead of lettuce and this will be the HEALTHIEST burger you ever had. I toast the bun in the toaster a second to give it a little crunch. One more note before I get on to the recipe- I know you're on pins and needles waiting- I've tried the super lean (~93%) and the next leanest (~85%) to see if either make a difference in moistness and flavor. They both tasted the same and turned out equally good so you're probably better off to go with the leanest ground turkey you can buy.

1 lb lean ground turkey
1 portobello mushroom top (I buy the ones that are sliced (2 tops in a pkg and sliced lengthwise))- You just use one, but I have a great recipe that I will post that you can use the leftover mushroom top.
1/2 red pepper chopped fine
1/2 onion chopped fine
1 tsp salt
1/2 tsp pepper
2 cloves garlic- minced
1 TBSP Worcestershire sauce
3 TBSP tomato paste
3 TBSP Italian parsley, chopped fine (in the fresh veggie section by the regular parsley and cilantro- use fresh and not dried parsley- you can definately tast a difference)
1/3 cup shredded mozzarella cheese

Mix all ingredients together and shape into burgers. I can usually get 5 or 6 burgers. I sized them according to whose eating them (i.e.- I make Savannah a much smaller one than Dad). Remember though- burgers really shrink up when cooked. Place on a cooking sheet and place under broiler- 4 in. from heat. (I haven't yet tried on the grill- I'm always afraid I'll loose some of the burger through the slats) Turn. Cook until meat thermometer is 165. If you don't have a meat thermometer- WHAT KIND OF COOK ARE YOU!! J/K. Really, if you don't have one you really need one. This burger can seem pink from the tomato paste and red pepper. It may seem pink even though it's done and you don't want to keep cooking thinking it isn't done and end up serving a hockey puck for dinner. For the last few seconds- place a slice of cheese on top- we like the round provolone cheese that comes sliced already. Place on your toasted bun with your favorite fixings (mayo, mustard, spinach & tomato are our favs for this burger). ENJOY a great summer cookout with this recipe!!

Easy To Freeze Recipe:
You can double this recipe and freeze the 2nd half. It thaws easy and you have a super quick dinner!