Recipes

TURKEY SAUSAGE AND PEPPER PASTA MADE WITH V8® SPICY HOT

Made With:

Product

Spicy Hot V8® Vegetable Juice

A blend of sauteed onions, red and green bell peppers and Italian Turkey Sausage in a savory tomato sauce made with V8® Spicy Hot Vegetable Juice.

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Tip

Sauce can be made 3 days in advance without adding the pasta and heated for day's service. CCP: Hold for cold service at 41°F until needed.

Dry pasta will yield 3.75 pounds (23 cups) cooked pasta.

Turkey Sausage can be substituted with either shrimp or chicken.

Nutrition Facts
Serving Size
1 SERVING (1-1/2 CUPS)
Amount Per Serving
Calories 447
% Daily Value
Total Fat 17.2g
26%
Saturated Fat 6.3g
32%
Cholesterol 84mg
28%
Sodium 896mg
37%
Total Carbohydrate 45.9g
15%
Dietary Fiber 4.6g
18%
Protein 26.7g
53%
Vitamin A 52%
Vitamin C 79%
Calcium 14%
Iron 23%
Total Time

70 min.

Serving & Size

1 SERVING (1-1/2 CUPS)

Yields

A blend of sauteed onions, red and green bell peppers and Italian Turkey Sausage in a savory tomato sauce made with V8® Spicy Hot Vegetable Juice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/2 CUPS)
Amount Per Serving
Calories 447
% Daily Value
Total Fat 17.2g
26%
Saturated Fat 6.3g
32%
Cholesterol 84mg
28%
Sodium 896mg
37%
Total Carbohydrate 45.9g
15%
Dietary Fiber 4.6g
18%
Protein 26.7g
53%
Vitamin A 52%
Vitamin C 79%
Calcium 14%
Iron 23%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 0 1/4  cups
garlic, peeled, minced 4  tbsp.
Italian-style turkey sausage, sliced 48 oz. 10 1/2  cups
green pepper, cut into strips 12 oz. 4 1/2  cups
red bell pepper, cut into strips 12 oz. 4 1/2  cups
yellow onion, thinly sliced 16 oz. 2 333/1000  cups
1. Heat oil in large pot over medium heat. Add garlic. Sauté until golden, about 1 minute. 

2. Add turkey sausage. Cook until brown, about 5 minutes. 

3. Add peppers and onion. Cook until almost tender, stirring occasionally, about 5 minutes.
Weight Measure
basil leaves 1  tbsp.
dried oregano leaves, crumbled 2  tbsp.
4. Add basil and oregano. Stir to combine.
Made With:

Product

Spicy Hot V8® Vegetable Juice

View Product
Weight Measure
Spicy Hot V8® Vegetable Juice, 46 fluid ounce container 1  bottles
low-sodium canned diced tomatoes, undrained 64 oz. 4 667/1000  cups
tomato paste 0 667/1000  cups
heavy cream, chilled 1 1/4  cups
5. Add V8® Spicy Hot and tomatoes. Bring to a boil then add tomato paste. Stir to combine.  Turn heat down and simmer for 10 minutes.

6. Add cream.

7. Add pasta. Mix until well coated by the sauce.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 
Weight Measure
fresh Italian parsley, chopped 4 oz. 2  cups
Parmesan cheese, grated 5 oz. 1 1/2  cups
8. Sprinkle with Parmesan cheese and parsley.

CCP: Hold for hot service at 140°F or higher until needed.

9.  To serve, using 1-#4 scoop and 1- #8 scoop portion 1-1/2 cups onto plate.  Serve immediately.
Weight Measure
cavatappi pasta 30 oz. 11 1/2  cups
1.  Cook pasta according to package directions.  Drain.  Reserve.

CCP: Hold for cold service at 41°F until needed.
 

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