Easy Penne Pasta with Turkey Sausage and Tomatoes

This penne with turkey sausage and tomatoes is a simple, wholesome weeknight dinner. Browned Italian turkey sausage, juicy fresh tomatoes, onion, garlic and a couple handfuls of spinach come together in one skillet while the pasta cooks.

Whole wheat penne soaks up the light, fresh tomato sauce, and a sprinkle of feta and oregano finishes every plate. It is hearty and full of flavor without any heavy cream.

The Best Turkey Sausage Pasta (Fresh Tomatoes and Spinach)

What makes this pasta work is how much flavor comes from so few ingredients. Italian turkey sausage is already seasoned with herbs and spices, so as it browns in the skillet it seasons the whole dish. Squeezing the sausage straight out of its casing lets it crumble into small, golden pieces that tuck right into the tubes of penne.

Instead of a jarred sauce, the sauce here is made from fresh tomatoes. They are finely chopped, seeds and all, and simmered just long enough to break down into a chunky, bright sauce with the onion, garlic and dried oregano. The juices from the tomatoes and the browned bits from the sausage create a sauce that tastes fresh rather than heavy.

Spinach goes in at the very end and cooks only until it slightly wilts, so it stays bright green and tender. Whole wheat penne adds a nutty flavor and holds up well to the chunky sauce. A small amount of salty, tangy feta on top balances the sweetness of the tomatoes.

The result is a colorful, balanced bowl of pasta with protein, vegetables and whole grains all in one. It is easy enough for a busy weeknight and pretty enough to serve to guests. Choose mild sausage for a family friendly dinner, or hot sausage if you like a little kick.

Why You’ll Love This Turkey Sausage Pasta

• Fresh, light sauce. Chopped fresh tomatoes make a bright sauce with no cream or jar needed.
• Built in flavor. Italian turkey sausage brings herbs and spices to the whole dish.
• Veggies included. Tomatoes, onion and spinach cook right into the sauce.
• Weeknight easy. The sauce simmers in one skillet while the penne cooks, so dinner comes together with very little cleanup.

Ingredients You’ll Need

Here is what goes into this pasta with turkey sausage and why each ingredient is there. Exact amounts are in the recipe card below.

• Whole wheat penne pasta: Adds a nutty flavor and more fiber than regular pasta. The tubes catch bits of sausage and tomato in every bite. Regular penne, rigatoni or ziti all work if that is what you have.
• Olive oil: Used in two small amounts, one to brown the sausage and one to soften the onion and garlic. Using just a little keeps the dish light.
• Italian turkey sausage: Mild or hot, your choice. Turkey sausage is leaner than pork sausage but still packed with Italian seasoning. Look for raw links that you can squeeze out of the casing. In a pinch, ground turkey or a mix of ground beef and ground turkey works too, as one reader found.
• Onion: One small onion, diced. It softens into sweet, mellow bites that build the base of the sauce.
• Garlic: Minced garlic adds savory depth. Cook it just until fragrant so it does not turn bitter.
• Fresh tomatoes: Finely chopped, including the seeds and juice, which become the sauce. Ripe, red tomatoes give the best flavor. Roma tomatoes are meaty and less watery, while vine ripened tomatoes are extra juicy.
• Fresh spinach: Two big handfuls. It wilts down quickly and adds color and nutrients without changing the flavor much.
• Dried oregano: The classic Italian herb that ties the sauce together. Extra is sprinkled on top at the end.
• Pepper: A little black pepper sharpens the flavors. Most turkey sausage is already salted, so taste before adding any salt.
• Feta cheese: Salty, tangy crumbles to finish each serving. A little goes a long way.

How to Make Penne with Turkey Sausage and Tomatoes

1. Cook the pasta. Cook the penne according to the package directions, then drain it well. Pasta that is just tender with a little bite holds up best once it is tossed with the sauce.
2. Brown the sausage. Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium heat. Squeeze the sausage out of its casing directly into the skillet, breaking up any large pieces with a spoon. Cook until browned with no pink remaining, then transfer it to a plate.
3. Soften the onion and garlic. Add the remaining teaspoon of oil to the skillet. Cook the onion and garlic for about 3 minutes, until the onion turns translucent and the garlic smells fragrant. Scrape up any browned bits from the sausage as you stir.
4. Simmer the sauce. Stir in the tomatoes, oregano, pepper and the cooked sausage. Increase the heat to bring it to a simmer, then reduce the heat and let it simmer uncovered for about 5 minutes. The tomatoes will soften and release their juices into a chunky sauce.
5. Add the spinach. Stir in the spinach and cook only until it is slightly wilted, then remove the skillet from the heat.
6. Toss and serve. Add the pasta to the sausage mixture and stir well. Dish it up, then sprinkle each plate with feta and a little more oregano if you like.

Turkey Sausage Pasta FAQs

• Can I use ground turkey instead of sausage? Yes. One reader used half ground beef and half ground turkey and said it was yummy. Add a little extra oregano, garlic and pepper, since plain ground meat is not seasoned like sausage.
• How do I know the sausage is cooked? Cook it until browned with no pink remaining. For food safety, turkey sausage should reach 165°F on an instant read thermometer. If you swap in ground beef, cook it to 160°F.
• Mild or hot sausage? Either one. Mild keeps it family friendly, and hot adds a nice kick.
• Can I use canned tomatoes? Yes. Diced canned tomatoes with their juice work when fresh tomatoes are not in season. Simmer a few extra minutes if the sauce looks thin.
• Can I use regular pasta? Absolutely. Any short pasta like regular penne, rigatoni or ziti works.
• Can I make it dairy free? Yes. Simply leave off the feta, or finish each plate with a drizzle of olive oil and a pinch of extra oregano instead.
• How do I store leftovers? Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Reheat until steaming hot, adding a splash of water if the pasta looks dry.

Made this penne with turkey sausage? Leave a star rating in the recipe card and share how it turned out in the comments below. Your swaps and tips help other cooks, whether you used hot sausage, ground turkey or a different pasta shape.

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