1-½ lb of Italian Turkey Sausage, casings removes (I used turkey kielbasa (Fit and Light) at Aldi)
1 lb Taghiatelle Pasta, or any other thick ribbon pasta (I used Ronzoni HealthyHarvest All Natural 100% Whole Grain Wide Noodles)
2 Tbsp of Olive Oil
2 Cloves of Garlic, minced
2 cups of Heavy Cream (I used Trader Joe's Greek Yogurt with water to thin it out like heavy cream)
1 cup of Homemade Pesto (I used a store bought Pesto)
¼ cup of Freshly Grated Parmiggiano Reggiano (a must -- got mine from Trader Joe's in their cheese section)
Salt and Pepper, to taste
2) In a large skillet with high sides, preheat the oil over medium high heat, add the sausage and break it up with a wooden spoon but don’t break it up too much, you want to have some nice chunky sausage pieces, cook for 4 to 5 minutes or until fully cooked through.
3) Add the garlic and cook for another minute.
4) Add the heavy cream and reduce the heat to medium-low, let it cook for about 3 to 4 minutes or until the sauce thickens.
5) Add the pesto to the cream and sausage mixture and let it cook for one minute. Add the sauce to the drained pasta along with the parmiggiano reggiano, stir everything together well and serve right away!
|Switch heavy cream for Greek Style Nonfat Plain Yogurt|