Ingredients
-
1
-
3/4
-
4
-
4
-
10
-
1
-
1
-
1
-
28
-
1
-
-
-
1
-
-
Directions
A hearty pasta dish for a crisp Autumn day. Serve this with sprinkled Pecorino Romano and a spoonful of part-skim ricotta on top, yum!! A few other pasta dishes you may like are Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach, Fettuccini with Winter Greens and Poached Egg, and Spicy Whole Wheat Linguini with Peppers and Spicy Sausage.,I know what some of you are thinking, brussels sprouts??? YES, trust me on this, prepared right, they are delicious!,My husband almost didnt allow me to add them to his portion claiming how much he dislikes them. He put his fork in my bowl of sauteed brussels sprouts and quickly changed his mind. He claimed I cheated by adding all that garlic to them. Well whatever works : )
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Steps
|
1
Done
|
When Completely Cooked Through; Set Aside in a Bowl |
|
2
Done
|
With a Sharp Knife, Cut the Brussels Sprouts Into Thin Shreds. |
|
3
Done
|
to the Skillet, Add 2 Tsp of Oil Over Medium Heat. |
|
4
Done
|
When Hot, Add the Garlic and Cook Until Golden (do not Burn). |
|
5
Done
|
Add Shredded Brussels Sprouts, Salt and Pepper and Saut Until Tender Crisp, About 4 to 5 Minutes; Set Aside in Another Bowl. |
|
6
Done
|
to the Same Skillet, Add Remaining 2 Tsp of Oil Over Medium-High Heat. |
|
7
Done
|
Add Onion, Carrot and Celery, Stirring Well to Coat With Oil. |
|
8
Done
|
Cook, Stirring Occasionally, Until the Vegetables Turn Golden Brown, About 10 to 12 Minutes. |
|
9
Done
|
Add Crushed Tomatoes, Sausage and Turkey, Bay Leaf, Crushed Red Pepper, Salt and Fresh Pepper to Taste. |
