Print Options

Back to Turkey Pasta Toss >

Include these items:

Select reviews >

Taste of Home Logo

Turkey Pasta Toss

 Turkey Pasta Toss
This recipe is one of our family's favorites. I served it once for a church supper, and it was a big hit there, too! Make it a complete meal with salad and some Italian bread. Delicious fresh flavor and so simple to put together! —Heather Savage, Corydon, Indiana
6 ServingsPrep: 15 min. Cook: 20 min.


  • 3 cups uncooked penne pasta
  • 2 Italian turkey sausage links, casings removed
  • 1 large sweet yellow pepper, cut into 1/2-inch strips
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 4 plum tomatoes, cut into 1-inch chunks
  • 20 pitted ripe olives, halved
  • 1/4 cup minced fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 cup shredded Romano cheese


  • Cook pasta according to package directions. Meanwhile, crumble
  • sausage into a large skillet. Cook over medium heat until meat is no
  • longer pink; drain and keep warm.
  • In the same skillet, saute pepper in oil until crisp-tender. Add
  • garlic; cook 1 minute longer. Stir in the tomatoes, olives, basil,
  • pepper flakes, salt and sausage. Drain pasta. Stir into skillet and
  • heat through. Sprinkle with cheese. Yield: 6 servings.
Nutritional Facts: 1-3/4 cups equals 323 calories, 9 g fat (2 g saturated fat), 24 mg cholesterol, 481 mg sodium, 47 g carbohydrate, 3 g fiber, 15 g protein.

2 of 2

Turkey Pasta Toss (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.