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.
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.