penne with sausage

Categories: Grains and Pasta, Posted by Sandy Bergsten


1 Tbs minced garlic

2 Tbs minced shallot

1 Tbs olive oil

1 lb hot Italian sausage, without the casings crumbled

1 Tbs paprika

1/4 tsp cayenne

1 14.5 oz can chicken broth

1 cup heavy cream

1/2 lb penne

1 bunch scallions chopped (while and light green parts only)

1/4 cup shredded Parmesan cheese

1 /2 cup diced tomatoes

2 Tbs fresh basil

1 Tbs fresh or 1 tsp dried oregano

2 Tbs.chopped flat leaf parsley

1/4 cup toasted pine nuts



Cook the garlic and shallot in the olive oil over medium heat. Add the sausage and cook until no longer pink. Discard the fat.

Add the paprika and cayenne pepper. Stir in the chicken broth and simmer until reduced by half.

Add the heavy cream and simmer until reduced by half.

Take the sausage mixture off the heat. Cook the penne as directed and drain.

Put the sausage mixture back on the heat and add the penne and toss.

Add the scallion, Parmesan cheese, tomato, chopped basil, chopped oregano, parsley and pine nuts. Toss and serve.


Serves 3-4


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