Turkey Sausage and Broccoli Penne Pasta

Dark and rainy winter nights call for warm and hearty comfortable food, but hearty can also mean healthy.

What you’ll need:

4-6 turkey sausages, depending on size

1/2 cup sliced olives, preferably Greek or oil-cured

3 peeled garlic cloves or 1 tbsp roasted garlic puree

1/2 tsp red chili pepper flakes

796 ml can crushed tomatoes

3/4 tsp sea salt

1 – 340g bag brown rice penne or spiral pasta

2-3 cups  broccoli crowns, coarsely chopped

1/2 cup crumpled feta cheese

Parmesan cheese, to taste (optional)



Let sausage simmer in a large covered pot over medium heat until they rise to the top.  Set aside to cool and add pasta and chili flakes to the water, simmering partially covered until tender.  Drain and set aside.

In a large saucepan, saute sliced sausage, broccoli, garlic, and salt until broccoli is tender but not soft.  Add this mixture back into pasta and mix in crushed tomatoes and 1/4 cup crumbled feta cheese along with a sprinkle of chili pepper flakes (optional).

Top with 1/4 cup feta cheese before serving.

This recipe was adapted from an original recipe by Pam Anderson, Runner’s World contributing chef.  Grateful for Pam’s creativity and inspiration.  Pam authored The Perfect Recipe for Losing Weight and Eating Great.

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