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"A creamy cheese and herb sauce with chunks of turkey sausage, zucchini and yellow squash, and tomatoes is served over hot, cooked pappardelle pasta--and it's on the table in less than half an hour!" — PHILADELPHIA Cooking Creme
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1 (8 ounce) package pappardelle pasta
3/4 pound Italian turkey sausage, casings removed
1/2 cup chopped onions
1 small zucchini, quartered lengthwise, then sliced crosswise
1 small yellow squash, quartered lengthwise, then sliced crosswise
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
2/3 cup PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
I'd recommend draining the tomatoes and then adding the juice as needed. All of the tomato juice turned a nice sauce into a runny liquid mess. Also, I think browned sliced turkey sausage would look a lot more appealing than removing the casings and then browning the meat which made it look like some sort of "ground beef goulash." Those two comments aside, the flavor is very nice and this comes together quickly. I'm going to try this again slicing the sausage and draining the tomatoes.
This was a great quick recipe - best with spicy turkey sausage. My family loved it. My teenage daughter was able to make this for the family for dinner. Definitely a family fav
4 Ratings
Loved the recipe, only made a few additions. I added onion, fresh garlic, red pepper and mushrooms to the veggies. With a garnish of fresh shredded parmesan. Otherwise followed the recipe and absolutely will make it again!
I drained my tomatoes and topped with a little parmesan cheese to knock of the tang of the sauce a bit. I also used the diced tomatoes with oregano and basil. I also added a little chopped garlic when I threw in the onions. It went over well and it's really hardy. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
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