Sausage, golden onion, and apple pasta

SmartPoints® value per serving
Total Time
41 min
19 min
22 min
Sausage and apples are sauteed to perfection, making a delectable sauce that is family-friendly and quick to the table in only 40 minutes. Serving six, this dish is excellent for times when extended family comes to visit. Finish this dinner main with a simple green salad or a side of steamed broccoli. Pappardelle are long ribbon egg noodles about 3/4-inch wide and are perfect for carrying the large chunks of sausages, onions, mushrooms, and apples in this dish. They give an elegant presentation to any sauce and cook quickly.


Uncooked turkey sausage(s)

¾ pound(s), Italian variety, sweet, cut into 1-inch pieces


½ cup(s)

Regular butter

1 Tbsp

Uncooked onion(s)

3 medium, thinly sliced

Cremini mushroom(s)

8 oz, fresh, sliced

Dried thyme

½ tsp

Fresh apple(s)

2 medium, Granny Smith, peeled, cored, and cut into 1⁄4-inch-thick slices

Table wine

cup(s), dry Marsala variety

Fat free chicken broth

cup(s), and reduced-sodium


2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooked egg noodles

4½ cup(s), extra-wide, or pappardelle pasta

Grated Parmesan cheese

3 Tbsp, Romano variety


  1. Heat a large nonstick skillet over medium-high heat. Add the sausage and water; cook, stirring occasionally, until the water evaporates and the sausage browns, 6–8 minutes.
  2. Add the butter to the skillet and heat 30 seconds. Stir in the onions, mushrooms, and thyme. Cook, stirring occasionally, until the onions are golden, 7–9 minutes. Add the apples and cook until softened, about 2 minutes.
  3. Combine the Marsala, broth, cornstarch, salt, and pepper in a bowl. Pour into the skillet and cook, stirring constantly, until the mixture bubbles and thickens. Add the pasta and cook until heated through, about 2 minutes. Serve sprinkled with the cheese. Yields 1 1⁄3 cups pasta and 1⁄2 tablespoon cheese per serving.


If you can’t find pappardelle in your supermarket, try substituting extra-wide egg noodles or fettuccine. You’ll need about 1/2 pound dry pappardelle pasta to get 4 1/2 cups cooked.