If you’re after a simple summer supper that’s full of local flavour, this one’s a good place to start. Our Summer Pasta with Turkey Sausage & Sheep's Feta brings together some of the best Ontario has to offer, including fresh-picked vegetables, high-quality herbs, and turkey sausage. We like to finish it off with a crumble of Bonfeta, a sheep’s milk feta made locally by Best Baa Feta in Fergus, ON. It’s light but still filling, and comes together easily after a long day.
This one’s a real go-to around here! It's quick enough for busy weeknights, but special enough to share with friends on the weekend. And it’s easy to make it your own. Use whatever veggies are growing in your garden or handy in the fridge, and choose from our Regular, Garlic, or Maple Cranberry turkey sausage as they all work nicely.
Summer Pasta with Turkey Sausage & Sheep Feta
What You'll Need
- 350-400 g of short pasta (penne, fusilli, or farfalle work well)
- 3-4 turkey sausages (choose from our Regular, Garlic, or Maple Cranberry), casings removed
- 2 tbsp of olive oil
- 1 small red onion, thinly sliced
- 1 bell pepper (red, orange, or yellow), sliced
- 1 cup of cherry tomatoes, halved
- 1 zucchini, thinly sliced
- Salt and pepper to taste
- juice of 1/2 lemon
- 3 tbsp of chopped fresh basil or parsley
- 100 g sheep milk feta (Bonfeta), crumbled
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a boil. Cook the pasta according to the package directions. Once it’s done, drain it and set it aside. Be sure to save about ½ cup of the pasta water, as you'll need it later.
- Cook the Sausage:
- In a large frying pan, heat a small amount of olive oil over medium heat. Add the turkey sausage meat (squeeze it out of the casing) and break it up with a wooden spoon. Cook it until it’s nicely browned and cooked through, which should take about 7 to 8 minutes.
- Add the Veggies:
- Toss in the sliced red onion, bell pepper, zucchini, and cherry tomatoes. Cook everything together, stirring now and then, until the vegetables are just tender but still have a bit of bite, so around 5 to 6 minutes. Sprinkle in a bit of salt and pepper to taste.
- Mix It All Together:
- Add the cooked pasta to the pan with the sausage and veggies. Add a splash of the reserved pasta water and a generous squeeze of lemon juice. Give everything a good toss so it’s well mixed and warmed through.
- Finish It Off:
- Take the pan off the heat. Stir in your fresh herbs and crumble the sheep feta over top. Give it a quick taste and adjust the seasoning if needed.
- Serve and Enjoy:
- Serve it up while it’s warm. It’s a simple, hearty meal that’s full of local flavour!
Complementary Sides
- Fresh green salad with lemon vinaigrette
- Grilled corn on the cob with butter and herbs
- Toasted sourdough or garlic bread
- Roasted asparagus or green beans