Phase 2
You can use 3 Jenni-O links, grilled with casings on or remove casings and brown until cooked through and crumbled.
3/4 lb. sweet or hot Italian turkey sausages (I use 3 from a package of 5)
8 oz. whole wheat rigatoni or penne pasta (or Dreamfield’s)
4 - 5 cups pasta sauce
sliced black olives, optional
1/2 c. chopped fresh basil
1/2 c. shredded parmesan/Romano cheese (Sargento)
Grill sausages on a gas or charcoal grill.
Transfer to a cutting board and slice diagonally into 1/4-inch thick pieces. Set aside while cooking pasta.
Or you can heat a large non-stick skillet over medium heat. Add sausages and cook, turning often until no longer pink inside, about 15 minutes.
Cook pasta according to package directions. Drain and set aside.
While pasta is cooking, heat pasta sauce, along with sausages, black olives and basil until hot. Place pasta in a large bowl and top with pasta/sausage sauce; toss to combine.
Sprinkle with Parmesan and Romano cheese and serve.
Note: Freeze the 2 leftover turkey sausage links for another use.