Creamy Tuscan Pasta

Recipe Directions

1. For best results, take the ground turkey out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the turkey longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil and then start step #3.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Cut open the package of turkey (a) and add it to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes. Use a wooden spoon to break the sausage up into smaller pieces while it cooks.
4. After 2 minutes, add the red pepper and garlic (b) to the pan. Stir to mix with the sausage. Cook for 1-2 minutes, stirring occasionally.
5. While the sausage and vegetables are cooking, add the fusilli pasta (c) to the pot of boiling water. Cook for 12 minutes.
6. Remove the pan of sausage and vegetables from the heat. Pour the sundried tomato sauce (d) into the pan. Gently stir to coat the sausage and vegetables with sauce. Bring the mixture up to a simmer, then turn the heat down to medium or medium-low to maintain a simmer until the pasta is ready. If the sauce starts to look dry, add a few spoonfuls of pasta water to the pan and stir.
7. When the pasta is ready, taste a piece. If it is cooked to your preferred consistency, pour the pasta and water into a strainer placed in your sink.
8. Add the cooked pasta and the spinach (e) to the saute pan of sausage and vegetables. Season with a pinch of salt and pepper. Stir well to incorporate all of the ingredients together.
9. Spoon the creamy tuscan pasta into your serving bowls. Sprinkle parmesan cheese (f) on top.
10. Enjoy!