Recipe: “Angry” sauce and polenta bring smiles at dinnertime
Arrabbiata is a spicy Italian sauce made of tomatoes and chile peppers. The term also means “angry,” a reference to the sauce’s fiery flavor. Traditionally, arrabbiata sauce is meatless and made solely from crushed tomatoes, garlic and chile peppers, but I’ve added Italian ground turkey sausage to make it a bit more substantial. The result is a rib-sticking hearty supper, perfect for a cold winter’s night.
Turkey sausage is a leaner alternative to traditional pork sausage and has a lower fat content. It’s made from ground turkey and seasoned with various herbs and spices for flavor. Look for bulk sausage, typically sold in the meat department in white plastic trays instead of links so you won’t have to deal with the somewhat messy task of removing the meat from the casings.
I’ve also added pimento peppers. This sneaks a vegetable into the dish and gives the simple sauce a more complex flavor profile. Pimento peppers are bright red, heart-shaped peppers that are about 3 to 4 inches long. They are mild, sweet and register near the bottom of the famed Scoville scale, which measures the heat of chile peppers. You could also use roasted red peppers. Whether you use pimento or roasted red peppers, make certain to chop the peppers before you add them to the sauce.
An easy way to chop the peppers that will also keep your cutting board clean is to drain the peppers and discard the liquid, but leave the peppers in the jar. Then simply insert kitchen scissors into the jar and snip away, coarsely chopping the peppers into smaller bits. Often just a few snips is all you need; the big chunks of pepper break down as the sauce simmers.
This spicy sauce and creamy polenta make for a zippy change of pace, guaranteed to bring smiles at the supper table.
Turkey Sausage Arrabbiata with Polenta
- 3 cups water
- 1 cup uncooked polenta
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound bulk ground turkey Italian sausage
- 1 cup marinara
- 1 (6.5-ounce) jar pimento peppers, drained and chopped
- 1 tablespoon red pepper flakes
- Freshly grated Parmigiano-Reggiano, for serving (optional)
- Fill a large saucepan with 3 cups water. Bring water to a rolling boil over high heat. Whisk in the polenta, salt and pepper. Reduce heat to simmer and cook uncovered, stirring often, until the polenta is creamy, about 20 minutes.
- Meanwhile, heat a medium saucepan over medium-high heat. Add the turkey sausage to the dry skillet, and cook, stirring often with a wooden spoon, until the sausage is no longer pink, 3 to 5 minutes. Add the marinara, chopped pimento peppers and red pepper flakes. Stir to combine. Bring mixture to a boil then reduce heat to medium. Cook, stirring often, until the mixture thickens slightly, about 5 minutes.
- To serve, divide polenta among four bowls. Top each portion with turkey arrabbiata sauce. Garnish with Parmigiano-Reggiano if using. Serve immediately.
Nutritional information
Per serving: Per serving: 260 calories (percent of calories from fat, 37), 24 grams protein, 16 grams carbohydrates, 5 grams total sugars, 3 grams fiber, 11 grams total fat (2 grams saturated), 89 milligrams cholesterol, 1,391 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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