18 June 2020

Creamy, Cheesy Italian Sausage Penne

MMM!  This is super delicious 10/10! And easy. And quick. It's one of those meals that will make you wish you had extra stomachs just to keep eating more.  The amounts listed below are for 2 generous servings (I actually couldn't quite finish mine), and some ingredients' amounts are estimations, as I did not measure. 

Update: This is also awesome with hot Italian sausage instead. Add a bit of shredded mozzarella during the simmering of the cream mixture part. Delicious!!



Ingredients:

8 oz. penne pasta
~1 T. olive oil
1/2 of a medium yellow onion, finely chopped
3 cloves garlic, minced
2 links (around 8oz.) Johnsonville Italian Four Cheese Sausage (these are also good simply grilled!), casings removed
1/2 tsp. Italian seasoning
1 bay leaf
1/2 c. chicken broth (I used reduced sodium version)
3/4 c. heavy cream
~1/3 c. dry white wine (I used (and recommend) Château Ste Michelle Sauvignon Blanc; Chardonnay will also work, but Sauvignon Blanc is better for this recipe (I have now tried both ways))
6 T. shredded Parmesan cheese
~10 basil leaves, cut in small, thin strip bits
kosher salt and coarse ground black pepper, to taste

Directions:

1. Cook pasta according to package directions.

2. Meanwhile, heat olive oil in a medium-large non-stick skillet over medium heat.  When oil is heated, add onion and garlic. Cook, stirring constantly, for around 2 minutes.

3. Add sausage and Italian seasoning to skillet.  Break sausage down to crumbles as you cook it.  Cook until starting to brown (around 3-4 min).  Use a paper towel to blot up excess rendered fat (or drain with a strainer).

                                      

4. Add bay leaf, chicken broth, heavy cream, and white wine.  Stir to combine, then bring to simmer.  Adjust heat to keep at strong simmer and keep simmering for around 7 min.


5. Remove from heat and stir in Parmesan, basil, salt, and pepper.  Add pasta to skillet and stir to coat.  Enjoy!




No comments:

Post a Comment