Apple Turkey Sausage Pasta is a classic pasta with a little fall twist.
If you’ve read my recent post, you might remember I mentioned two dishes I was going to make that weekend. Even though I didn’t have enough turkey sausage for the Brussels sprouts thanks to that cute cat, I certainly managed to make this Apple Turkey Sausage Pasta.
You know my love for sweet&savory kind of pasta, don’t you? However, all these ideas appear during summer with an abundance of summer fruit and berries. So, I was wondering about some fall flavors. Apples!
I’m a little bit skeptical about adding apples in savory dishes since it works 50/50 to my taste. I was in an adventurous mood though, and I decided to give it a try.
This Apple Turkey Sausage Pasta turned out delicious. However, I’m not going to lie – it wasn’t the most delicious sweet&savory kind of pasta (It wasn’t the worst either). Apples, sausage, sage, and onions make a fantastic combo…just perhaps without pasta:) There’s another possibility – probably fall doesn’t need a sweet&savory kind of pasta. All we need is a huge bowl of simple, comfort, and hearty pasta without these sweet shenanigans, don’t we? Anyways, you can always leave out the apples although they make a lovely addition.
There’s another interesting ingredient here – pineapple sage. Have you heard of this?
I’m a huge fan of homegrown herbs, and we do plant a lot of them. Well, this doesn’t happen exactly this way. Every spring I give Andrey a list of needed herbs, and he gets and plants them.
Last spring I decided to go to the nursery with him (Normally I don’t like this), and I was so excited to find lots of varieties I had never heard of. Caraway thyme. Cinnamon basil. Grapefruit mint. Pineapple sage. I’m telling you – every year they cultivate more and more kinds! There’s only one question: why don’t they mix lavender with other herbs? Lavender mint. Lavender basil. Lavender oregano. Sounds amazing, isn’t it?
Apple Turkey Sausage Pasta
The thing is that I always forget which kinds of herbs Andrey planted (And honestly, it’s just impossible to use all of them in cooking).
When Andrey had a vacation in August – September, he asked why hadn’t I been using the pineapple sage.
Surprized eyes. “The pineapple sage? I didn’t know we got one!” As it turned out later, all summer I had seen a huge plant on the balcony. I wouldn’t have thought for a second that could be the plant I had personally picked. I thought it was a berry bush or roses which didn’t want to blossom. Certainly, as
a nerd a very organized person, Andrey had inserted a label indicating the name…but I didn’t have time for this kind of things!
If you have a second, please google it and you’ll see how huge it is! Also, it started to blossom recently, and it has very pretty pink flowers.
As about its taste, it doesn’t have that prominent flavor regular sage had. As you can assume, pineapple sage has a very subtle…pineapple flavor (surprising, isn’t it?!) You can make delicious herbal tea or use fresh in a salad; however, it won’t give much flavor in cooking. Still, I decided to incorporate the pineapple sage, along with some regular, in this Apple Turkey Sausage Pasta. Just because it sounded fun. And because I needed to use it up.
Anyway, you should find and plant some pineapple sage next spring. In a meanwhile, you should try this Apple Turkey Sausage Pasta…with or without apples!
- about 2 cups of pasta
- 3-5 turkey sausage (about 1/2 pound), roughly chopped
- 1 medium white onion (1 cup sliced)
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1 tbsp. butter
- 2 tbsp. balsamic
- 1 tsp. honey
- 5-7 pineapple sage leaves, sliced (optional)
- 5-7 sage leaves, sliced
- 1 large apple (1 cup cubed)
- salt and pepper, to taste
- smoked gauda or other smoked cheese, grated
- Cook the pasta in salted water as recommended on the package until al dente. Drain reserving some (1/3 cup) of water.
- In a pan add 1 tbsp. olive oil and heat over medium heat. Add the onions and garlic and cook 3-4 minutes until soft and translucent.
- Add the chopped turkey sausage and cook about 7 minutes, stirring, until no longer pink.
- Decrease heat to low-medium. Add the 1 tbsp. of butter, balsamic, honey, and sage. Cook 5-7 minutes until well caramelized.
- Add the cubed apples and cook 2-3 minutes until just slightly soft but not too mushy. Season to taste.
- Combine the drained pasta with the sauce and mix. If it's too dry, add a little of the resolved water.
- Serve with smoked cheese.