Turkey kielbasa with colorful peppers and Roma tomatoes make a tasty sausage and pasta main dish.
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8 ounces uncooked dried linguine
1 tablespoons Land O Lakes® Butter
2 teaspoon purchased minced garlic
3 medium green, red and/or yellow bell peppers, cut into strips
4 Roma tomatoes, chopped
1 (16-ounce) turkey kielbasa sausage ring, cut into 1/4-inch diagonal slices
1/3 cup chopped fresh herbs (basil leaves, sage leaves, and/or parsley)
Freshly grated Parmesan cheese
*Substitute 1 tablespoon dried herbs.
Cook linguine according to package directions. Drain. Keep warm.
Melt butter in 4-quart saucepan until sizzling; add garlic. Cook over medium-high heat for 1 minute. Add peppers; continue cooking, stirring occasionally, 5 minutes, until just tender. Stir in tomatoes and sausage; continue cooking, stirring occasionally, 4 minutes, until heated through. Stir in herbs.
To serve, top linguine with sausage and vegetable mixture; sprinkle with cheese.
Explore reviews fromour online community
Good recipe for turkey kielbasa. I skipped the pasta and served with canned sliced potatoes. Delicious. Not sure butter was any better than olive oil to start the peppers but turned out well.
Very easy & tasty. The Parmesan at the end really makes it especially good. I used all red peppers and also added fresh mushrooms a minute or so after the red pepper strips.