Sausage, golden onion, and apple pasta
Uncooked turkey sausage(s)
¾ pound(s), Italian variety, sweet, cut into 1-inch pieces
3 medium, thinly sliced
8 oz, fresh, sliced
2 medium, Granny Smith, peeled, cored, and cut into 1⁄4-inch-thick slices
⅔ cup(s), dry Marsala variety
Fat free chicken broth
⅔ cup(s), and reduced-sodium
¼ tsp, freshly ground
Cooked egg noodles
4½ cup(s), extra-wide, or pappardelle pasta
Grated Parmesan cheese
3 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.