Turkey Sausage And Spicy Tomato Sauce

• 1 tablespoon olive oil
• 1 1/4 pounds smoked turkey sausage, cut into 1-inch pieces
• 2 cups chopped onion
• 15 garlic cloves, chopped (about 1 head)
• 2 carrots, very thinly sliced
• 2 Fresno chiles, thinly sliced
• 3 tablespoons chopped fresh thyme
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1 cup dry white wine
• 2 (28.5-ounce) cans unsalted whole tomatoes
• 1 tablespoon mustard seeds
• 1 tablespoon lower-sodium soy sauce
• 6 (2-inch) strips lemon rind (about 1 lemon)
• 3 bay leaves
• 8 cups cooked penne pasta (about 1 pound uncooked)
• 1/4 cup chopped fresh cilantro
• 2 ounces Cotija cheese, crumbled (about 1/2 cup)

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add sausage; cook 8 minutes or until browned, stirring occasionally. Transfer sausage to a 6-quart electric slow cooker.
2. Add onion, garlic, carrots, and chiles to pan; saute 6 minutes or until tender. Add thyme and next 5 ingredients (through pepper) to pan; cook 1 minute. Add wine; bring to a boil. Cook 2 minutes or until wine is reduced by half. Place onion mixture in slow cooker.
3. Drain 1 can of tomatoes. Add drained tomatoes, remaining 1 can tomatoes with liquid, mustard seeds, soy sauce, rind, and bay leaves to slow cooker. Stir to combine and break up tomatoes. Cook on LOW for 8 hours. Remove and discard rind and bay leaves. Ladle sauce over pasta; sprinkle with cilantro and cheese.

olive oil, turkey sausage, onion, garlic, carrots, chiles, thyme, ground coriander, ground cumin, ground cinnamon, ground turmeric, red pepper, white wine, tomatoes, mustard seeds, lower, lemon rind, bay leaves, pasta, fresh cilantro, cotija cheese

Taken from www.myrecipes.com/recipe/turkey-sausage-tomato-sauce (may not work)