2021-W38-R1 Chicken Sausage Penne Italiano

Name: 2021-W38-R1 Chicken Sausage Penne Italiano with Long Green Pepper & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Long Green Pepper; 3 clove Garlic; 1 Pasta; 1 Chicken Sausage Mix; 1 Tomato; 1 Cream Cheese; 1 Parmesan Cheese; 1 tbsp Butter; 1 tsp Vegetable Oil; Salt; Black Pepper

with Long Green Pepper & Parmesan

By Recipe0 System

Here at EP, we’re certifiably OB-SESSED with penne—it’s a true winner when it comes to grabbing onto delicious sauces. One morning, as the chefs were dreaming up new ways to make that first place noodle as delicious as possible (the pasta-bilities seemed endless…), a lightbulb went off. Crispy chicken sausage met green pepper and a silky tomato sauce before getting tossed with linguine, and the rest was history. So good, it’s practically pre-pasta-rous.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Long Green Pepper
3 clove Garlic
1 Pasta
1 Chicken Sausage Mix
1 Tomato
1 Cream Cheese
1 Parmesan Cheese
1 tbsp Butter
1 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce. Core, deseed, and cut green pepper into a medium dice. Peel and finely chop garlic. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until browned and slightly softened, 4-5 minutes.
2

Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3

While pasta cooks, add garlic to pan with green pepper; cook until fragrant, 30 seconds. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in tomato paste; cook for 1 minute.
4

Stir ½ cup plain water (¾ cup for 4 servings) into pan with sausage mixture. Simmer until thickened, 3-4 minutes. Reduce heat to low and stir in cream cheese, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
5

Add drained pasta to pan with sauce; toss until thoroughly coated. (If sauce is too thick, add splashes of reserved pasta cooking water as needed.) Taste and season with salt and pepper.
6

Divide pasta between bowls and top with remaining Parmesan. (Got some chili flakes, basil, or parsley on hand? Feel free to sprinkle on top for some oomph!)

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