Sausage is great to cook with because it adds big flavor to just about anything. Here, it makes a robust sauce for sturdy quinoa pasta. We think uncooked sausage is best in this recipe, but you could also use precooked sausage; just dice it in ½-inch pieces and sauté in Step 1 for about 5 minutes to brown and heat through. This makes a great weeknight dinner — just add a salad and some garlic bread.

Hearty Turkey Sausage Ragu


2 teaspoons extra-virgin olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
12 ounces Italian-style turkey sausages, casings removed
1 (28-ounce) can crushed tomatoes with basil
2 tablespoons tomato paste
2 teaspoons dried oregano
8 ounces frozen chopped spinach, thawed
1 (8-ounce) box quinoa pasta, any shape
Kosher salt and black pepper


1. In a large heavy pot, such as a Dutch oven, heat the olive oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring constantly, for 30 seconds. Add the sausage and cook, stirring frequently and breaking into chunks with a wooden spoon or spatula, until cooked through, 7 to 9 minutes.

2. Add the tomatoes, tomato paste, oregano, spinach, and salt and pepper to taste. Simmer until the flavors have had a chance to meld and the sauce is thick, about 20 minutes.

3. While the sauce is simmering, cook the quinoa pasta according to the package directions. Drain and add to the sauce pot, tossing to combine. Serve hot.

Serves 4.

*Recipe and image courtesy of Quinoa Cuisine.*