Saturday, July 16, 2011

Spicy Chicken Sausage Penne

I enjoy "couponing" to the point where it has almost become an "addiction" at times. About a month ago, one of our grocery stores had a sale on Johnsonville's new chicken sausage and I had a coupon (which I used on a double coupon day). I decided to make something new with it and was very pleased at the outcome.

  • 1 package Johnsonville Chipotle Monterey Jack Smoked Chicken Sausage, cut into 1/2" discs
  • 1 box (13.25 oz) Healthy Harvest Penne Rigate
  • 1 jar Marinara Sauce (I use a quart jar of my homemade tomato sauce)
  • 1 medium Vidalia onion, rough chopped
  • 8 mini sweet peppers (red, yellow, and orange), sliced into 1/4" rings
  • 1/3 cup deli-sliced pepperoncinis (an Italian pickled pepper that you can find by the pickles and olives in a jar)
  • 2 cloves garlic, minced
  • 1/3 cup fresh chopped herbs (basil, lemon basil, and parsley)
  • 1 cup shredded pepper jack cheese
  • 3 tablespoons olive oil
  1. Saute onions, peppers, and garlic in olive oil over medium heat for 5 minutes. Add sausage and cook another 6 minutes.
  2. Cook pasta till al dente follow the box instructions.
  3. Pour marinara/tomato sauce over sausage mixture and simmer while pasta cooks.
  4. Drain pasta and toss with sauce mixture. Top with shredded cheese and let rest 5 minutes while cheese melts. Serve.

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