"It can be whipped up in under 30 minutes, and with minimal dishes to clean. The al fresco chicken sausage brings a new flavor to an old favorite for us, so it never feels boring. Everyone leaves the table with full bellies and hearts!"
Ingredients
1 package al fresco Roasted Pepper & Asiago Chicken Sausage, sliced
16 oz. penne pasta
1 red bell pepper, sliced
1 small red onion, sliced
4 cloves garlic, minced
4 large tomatoes, diced
2 oz. crushed tomato
1/2 cup chicken broth
1/2 tsp. crushed red pepper
1/2 tsp. Italian seasoning
Fresh basil, for garnish
Fresh parmesan, for garnish
Directions:
- 1Cook pasta as directed by package. Drain and set aside.
- 2Heat 1 tbsp. oil in a large skillet over medium heat. Add al fresco’s fully cooked sausages and cook until browned on all sides. Remove sausages from skillet and set aside.
- 3In the same skillet, add 1 tablespoon oil and sauté onions with crushed red pepper and Italian seasoning. Add the garlic, ground tomato to the skillet and continue to saute while stirring. Then add bell pepper and diced tomatoes and cook until vegetables are crisp but tender. Stir in chicken broth and cook for 2 more minutes. Season with salt and pepper to taste.
- 4Add sliced and browned sausages back to the skillet with the sauce mixture. Cook for 5 or until sauce is thickened.
- 5Add pasta to the skillet and reheat while stirring to gently coat the pasta with sauce. Garnish the meal with chopped basil and fresh shaved or grated parmesan cheese.
