Zesty Spaghetti with Turkey Sausage

A weeknight spaghetti dinner that swaps heavy pork sausage for turkey sausage without losing any of the savory, meaty satisfaction. The sauce comes together in the same skillet you brown the sausage in, so every bit of that rendered flavor ends up on your plate.

Sliced turkey sausage gets a good sear first. Smoked, Italian, or Polish style all work here, and each gives the dish a different personality. Then tomato paste, water, and a pasta sauce mix simmer together into a thick, zesty sauce while the spaghetti boils in its own pot.

The tomato paste is what gives this sauce its concentrated punch. It’s thicker and more intense than jarred marinara, so a little goes a long way.

Pro Tips

• Brown the sausage slices without moving them for about 2 minutes per side. You want caramelized edges, not steamed gray meat.
• Stir the sauce often once it starts simmering. Tomato paste can stick and scorch on the bottom of the skillet.
• Save a cup of pasta water before draining. A splash loosens the sauce if it gets too thick when you toss everything together.
• Use a large skillet, not a saucepan. More surface area means better browning on the sausage.

Variations

• Add sauteed bell peppers and onions to the skillet before the sauce for a heartier, pepper-and-sausage version.
• Toss in a handful of baby spinach right before serving. The heat wilts it perfectly.
• Use penne or rigatoni instead of spaghetti. Tube shapes trap more of that thick sauce.