Thursday, January 5, 2012

Dinner Tonight: Chicken Sausage Pasta

I just love me a pasta dinner.  We used chicken sausage links from the butcher counter but you could definitely substitute pork or turkey sausage too.

Shopping List
1 pound rigatoni pasta (we use whole wheat)
1 pound chicken sausage links, cut into bite sized pieces
1 red bell pepper, diced
1 onion, chopped
1 cup chicken broth
1/2 cup half and half
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil
Salt and Pepper

Bring a large pot of water to boil, drop pasta and cook until al dente (7-8 minutes).

Meanwhile, over medium-high heat, heat a couple of tablespoons of EVOO.  Once hot, add in sausage to brown (about 6 minutes).  (Don't mess with it too much...let it brown and caramelize without you stirring it too often).  Add in bell pepper and onion and saute another 5 minutes.  Add in chicken stock, half and half and lots of S&P and de-glaze the pan (scrape up the little bits off the bottom of the pan), lower the heat to medium-low and simmer3-5 minutes. 

Drain pasta and add to sausage mixture.  Stir in cheeses to melt.


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Lauren said...

Made this tonight minus the red bell pepper and it was fantastic! Thanks for the recipe! James told me this is "up there" on his list of favorites. Love it when that happens!

Katie L. said...

Made this over the of our new favorites!!! It was so yummy! Thanks for sharing Shay!

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