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Turkey Sausage with Pasta Recipe

Turkey Sausage with Pasta Recipe

Love Italian food? You'll be craving what's good for you when this turkey dish is on the menu. It balances meat, pasta and the best of the garden's bounty. —Mary Tallman, Arbor Vitae, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 pound Italian turkey sausage links, casings removed
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1-1/4 cups sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 6 cups uncooked spiral pasta
  • 1/2 cup shredded part-skim mozzarella cheese


  • 1. Crumble sausage into a large nonstick skillet. Add the onion, green pepper and mushrooms. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • 2. Stir in the tomatoes, Italian seasoning and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • 3. Meanwhile, cook pasta according to package directions; drain. Serve sausage mixture over pasta; sprinkle with cheese. Yield: 6 servings.

Nutritional Facts

1 cup sausage mixture with 1 cup pasta equals 396 calories, 10 g fat (3 g saturated fat), 51 mg cholesterol, 679 mg sodium, 54 g carbohydrate, 5 g fiber, 24 g protein.

Reviews for Turkey Sausage with Pasta

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Reviewed Oct. 30, 2015

"This was an EXCELLENT recipe!"

Reviewed Apr. 8, 2015

"Using cooked organic chicken sausage sliced with onion & garlic powders, organic fire-roasted diced tomatoes, omitted the mushrooms & green pepper & 2 cups cooked brown rice pasta. Served with mozz. & cheddar cheese. Was a quick yummy meal. Thank you, Mary."

Reviewed Feb. 27, 2015

"Made this tonight for my very picky husband, he loved it. I used turkey sausage and gluten free pasta. It was amazing."

Reviewed Jan. 1, 2010

"Is the recipe correct 6 cups of uncooked pasta???

I am guessing it should be 6 cups of COOKED pasta"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.