Sausage, Golden Onion, and Apple Pasta
- Total Time
- 0:41
- Prep
- 0:19
- Cook
- 0:22
- Serves
- 6
- Difficulty
- Easy
Pappardelle are ribbon noodles about 3/4-inch wide and are perfect for carrying the large chunks of sausages, onions, mushrooms, and apples in this dish.
-
uncooked turkey sausage(s)¾ pound(s), Italian variety, sweet, cut into 1-inch pieces
-
water½ cup(s)
-
regular butter1 Tbsp
-
uncooked onion(s)3 medium, thinly sliced
-
cremini mushroom(s)8 oz, fresh, sliced
-
dried thyme½ tsp
-
fresh apple(s)2 medium, Granny Smith, peeled, cored, and cut into 1/4-inch-thick slices
-
table wine⅔ cup(s), dry Marsala variety
-
fat free chicken broth⅔ cup(s), and reduced-sodium
-
cornstarch2 tsp
-
table salt½ tsp
-
black pepper¼ tsp, freshly ground
-
cooked egg noodles4 ½ cup(s), extra-wide, or pappardelle pasta
-
grated Parmesan cheese3 Tbsp, Romano variety
- 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.
- 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.
- 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.