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.

Enjoy!