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Categories:
turkey bacon extra-virgin olive oil green pepper carrots stalks celery yellow onion mushrooms garlic Italian dressing turkey sausage tomatoes tomato sauce basil oregano bay leaf allspice kosher salt fresh ground pepper red wine Neufchatel cheese fresh parsley Parmesan cheese
Viewed: 23 - Published at: 9 years agoIngredients
- 4 slices turkey bacon, cut into 1/2 inch pieces
- extra virgin olive oil
- 1 green pepper, seeded and quartered
- 2 medium carrots, peeled and halved
- 3 stalks celery, with tops halved
- 1 medium yellow onion, peeled and quartered
- 1 (10 ounce) package whole mushrooms
- 4 garlic cloves, peeled
- 14 cup zesty Italian dressing (your favorite "lite" brand)
- 5 links Italian turkey sausage, casings removed
- 1 (15 ounce) can crushed tomatoes, in a thick puree
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 pinch allspice
- 12 teaspoon kosher salt
- fresh ground pepper, to taste
- 1 12 cups red wine
- 1 lemon peel strip
- 2 tablespoons neufchatel cheese (1/3 Less Fat than Cream Cheese)
- 2 tablespoons fresh parsley, chopped
- parmesan cheese, grated
Method
- In a large nonstick skillet warm 2 tablespoons of olive oil over medium heat; saute turkey bacon until brown and crisp.
- Remove from pan and drain on paper towels; set aside.
- (Reserve pan drippings.
- ).
- Put pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
- Over a medium-high flame, heat the Italian dressing in a Dutch oven.
- For additional flavor, add 1-2 teaspoons of the reserved pan drippings.
- Saute the chopped vegetables for six (6) minutes, or until the onions turn clear and the garlic starts to "dance".
- Pour all ingredients into a bowl and reserve for later.
- Return Dutch oven to medium-high heat and add the turkey sausage.
- Cook for approximately four (4) minutes or until no longer pink; breaking up clumps as it cooks.
- Stir in the crushed tomatoes, tomato sauce, bacon, fried vegetables, basil, oregano, bay leaf, allspice, salt, pepper, wine, and lemon peel.
- Bring to boil.
- Reduce heat to medium-low; partially cover and simmer slowly for 30 minutes.
- Remove from heat and take out bay leaf and lemon peel.
- Stir in cream cheese until well blended.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain well.
- Transfer to a large serving bowl and add a tablespoon of extra virgin olive oil, parsley and a half cup of grated Parmesan cheese.
- Mix well.
- Spoon sauce over pasta and serve immediately with crusty Italian bread, a green tossed salad and a glass of Chianti.
- Add your favorite Dino tunes and your meal is complete!
