Turkey Sausage & Spicy Tomato Sauce

By brenie_shydee

Ingredients

• 1 tablespoon olive oil
• 1 1/4 pounds smoked turkey sausage, cut into 1-inch pieces
• 2 cups chopped onion
• 15 garlic cloves, chopped (about 1 head)
• 2 carrots, very thinly sliced
• 2 Fresno chiles, thinly sliced
• 3 tablespoons chopped fresh thyme
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1 cup dry white wine
• 2 (28.5-ounce) cans unsalted whole tomatoes
• 1 tablespoon mustard seeds
• 1 tablespoon lower-sodium soy sauce
• 6 (2-inch) strips lemon rind (about 1 lemon)
• 3 bay leaves
• 8 cups cooked penne pasta (about 1 pound uncooked)
• 1/4 cup chopped fresh cilantro
• 2 ounces Cotija cheese, crumbled (about 1/2 cup)

Preparation

Step 1

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage to a 6-quart electric slow cooker.

2. Add onion, garlic, carrots, and chiles to pan; sauté 6 minutes or until tender. Add thyme and next 5 ingredients (through pepper) to pan; cook 1 minute. Add wine; bring to a boil. Cook 2 minutes or until wine is reduced by half. Place onion mixture in slow cooker.

3. Drain 1 can of tomatoes. Add drained tomatoes, remaining 1 can tomatoes with liquid, mustard seeds, soy sauce, rind, and bay leaves to slow cooker. Stir to combine and break up tomatoes. Cook on LOW for 8 hours. Remove and discard rind and bay leaves. Ladle sauce over pasta; sprinkle with cilantro and cheese.