Watch Award Winning Regency Chef Pat Marone whip up his delicious, Turkey Bolognese with Mushrooms, Peas and Whole Grain Penne Pasta during his Cooking Light for Seniors demonstration for Healthy Heart Week. We hope you try out the recipe for yourself!
Turkey Bolognese with Mushrooms, Peas and Whole Grain Penne Pasta Recipe
Chef Pat Marone
1 Box Whole Grain Penne 13.25oz
1 1/2 Pounds Italian Sweet Turkey Sausage (8 3oz links)
1 Large Onion Diced
5 cloves Garlic Sliced
1/4 Cup Olive Oil
1 1/2 Cups Mushrooms Sliced
1 Cup Frozen Peas
28 oz Can San Marzano Whole Peeled Tomatoes ( Crush them by Hand)
1 Cup Cooking Sherry
Pinch of Crushed Red Pepper
Black Pepper To Taste
Fresh Basil Chiffinade (Chopped)
1/4 Cup Pecorino Romano Cheese
Chef Pat Marone
1. Heat Pan on high heat and Add Olive Oil
2. Add Garlic, Onions and Crushed Red Pepper and Let it cook for about 3 minutes till soft
3. Take Sausage out of casing and put them in pan. Cook sausage well
4. Then Add Mushrooms Cook for about 2 minutes
5. Then Deglaze Pan with Cooking Sherry
6. Then Add Tomatoes and Peas bring to boil and lower heat to medium
7. Then add Black Pepper to taste and a Hand full Fresh Basil
8. In Boiling Pot of water Add some Salt and Pasta Cook till aldente
9. When Pasta is ready add Directly to Sauce Toss and cook for about 2 minutes
10. Add Cheese and more Fresh Basil Toss and Plate
11. Mangia and Enjoy!
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