Turkey Sausage Skillet with Creamy Roasted Pepper Farro and Lemon Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the roasted red pepper on a small tray or piece of parchment and roast for 8 minutes to concentrate its flavor. Set aside.

2. 2

   Heat a large deep skillet over medium-high heat. Add 1 tablespoon of olive oil. Add the turkey sausage in large pieces and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and fully cooked. Transfer the sausage to a plate and set aside.

3. 3

   In the same skillet, reduce to medium heat and add the remaining 1 tablespoon olive oil. Add the onion and cook for 4 minutes until softened. Stir in the garlic, smoked paprika, and red pepper flakes, and cook for 30 seconds until fragrant.

4. 4

   Add the pearled farro and stir for 1 minute to lightly toast it with the onion and spices. Add the chopped roasted red pepper, lemon zest, 1 tablespoon of the lemon juice, salt, and black pepper.

5. 5

   Pour in the chicken broth and bring to a boil. Reduce to medium-low, cover partially, and cook for 22 to 25 minutes, stirring once or twice, until the farro is tender and the mixture looks creamy. If it dries out too early, add a small splash of hot water.

6. 6

   Once the farro is ready, stir in the heavy cream and grated Parmesan cheese. Mix until creamy and evenly combined.

7. 7

   Return the turkey sausage to the skillet along with the fresh spinach. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the sausage is heated through.

8. 8

   Turn off the heat and add the remaining tablespoon of lemon juice. Taste and adjust with more salt and pepper if needed. Serve hot with extra Parmesan on top if desired.