A little while ago I was contacted my Gold'n Plump and asked if they could send me a few samples of their new chicken sausages. I said, "nah, that's okay, I hate free stuff." Umm, just kidding. I said hells yeah, send it over! Or something like that.
Last night I tried the Parmesan Italian Chicken Sausage and I have to say it is pretty stinking amazing. It has tons of flavor without being overly spicy--kid friendly for those of you with little ones in the house. My nieces would have loved this pasta or "noooodles" as they call it. This really is a great weeknight meal since it came together in a matter of minutes as well.
Be on the lookout as I'm going to be using a few other of their sausages in posts to come. I'm looking forward to it since the sausage added so much to this dish.
Pop the sausages into a large skillet. I added a bit of canola oil because I wasn't sure if they would stick or not. They didn't need the oil so you can skip that.
Brown the meat like you would ground beef. Yeah, I know blurry picture, bear with me while I get used to my new camera. : )
Dice up 1/2 of a red pepper (you will use it later) I actually did this while the meat was cooking--I'm a woman, I multitask. Hear me roar.
**Please note that Gold'n Plump gave me free samples (thank you) but the opinions are all my own, you can't by my love, baby**
Creamy Pasta with Chicken Sausage
1 package Gold'n Plump Parmesan Italian Chicken Sausages
1/2 onion, finely chopped
4 cloves garlic, finely minced
1/2 red pepper, chopped
2 cups cream or half and half
1 1/2 cups (or so) parmesan cheese + additional for garnish
1 lb penne pasta (or variety of your choice)
1 cup frozen peas
Parsley for garnish (optional)
Start by taking the casing off of the sausage, cut a long slit in the casing and pull out the meat. Add this to a large skillet and cook as you would ground beef. Once the sausage is fully cooked, remove from the pan and place on a paper towel lined plate.
**This is a good time to start boiling water for pasta**
Add the onion to the pan and cook for about 3 minutes. After 3 minutes, add the garlic. Cook for an additional 2 minutes. Add the red pepper to the pan and cook for about a minute.
Add the cream to the skillet and bring to a slight bubble on medium heat. Don't boil this. Add the cheese once it comes to a bubble. Stir and bring back to a slight bubble and let it thicken.
Add the cooked pasta, sausage and peas to the pan. Toss to coat in the sauce.
To serve, plate the pasta and top with additional parmesan cheese and parsley.
Recipe by: Mrs. Schwartz