1 ½ pounds turkey sausage, casings removed
2-3 red peppers
1 nice sized block of feta cheese
Kalamata olives
Bow tie pasta
Oregano
1. In large fry pan, break apart sausage with spatula and cook until browned. Reduce heat
2. While sausage is cooking, slice peppers into julienne pieces and add to fry pan.
3. Season with oregano ( approx) 1 teaspoon or to taste.
4. Bring a large pot of water to a boil, add 1 teaspoon salt and add pasta. (cook according to package)
5. When pasta is near to being done; add kalamata olives and chunks of feta cheese to fry pan.
6. When pasta is al dente; use a slotted spoon to remove pasta from water and add directly to fry pan. You need a little water in the pan to help melt the cheese Do not drain the pasta – work directly from the pot.
7. Serve when cheese and olives are heated through.
I adopted this recipe from a cooking light recipe I can’t find online any more.
I use either Italian turkey sausage or hot sausage. When time is short and I have a jar of roasted red peppers on hand – I substitute them for the fresh red peppers. Drain them before use. I use the kalamata olives and original Greek feta cheese from Seiman at the Lancaster Farmer’s Market. Feta cheese does not melt – just heat it through – it will become creamy. Add a little pasta water if the mixture seems dry.
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