Chicken Sausage Penne in a Creamy Sauce

Name: Chicken Sausage Penne in a Creamy Sauce with Bell Pepper & Lemon
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 tbsp Sour Cream; 9 oz Italian Chicken Sausage Mix; 1/2 Tomato; 2 tbsp Cream Cheese; 1 Lemon; 6 oz Penne; 3 tbsp Parmesan Cheese; 1 tsp Red Pepper Flakes; 2 unit Scallions; 1 Bell Pepper; 1 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Bell Pepper & Lemon

By Recipe0 System

: Are you the type of person who only goes to sporting events for that huge Italian sausage and pepper hoagie? We’re right there with you. This week, our chefs took the beloved dish from stadium fare to elegant weeknight dinner with a few delicious twists. First, they dropped the bready bun and replaced it with al dente penne, along with an ultra-creamy sauce studded with crispy bits of pork sausage and sweet sautéed bell pepper. Psst—did we mention there’s Parmesan cheese in the sauce and sprinkled on top? Yeah, it’s safe to say this dish knocks it out of the park.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
9 oz Italian Chicken Sausage Mix
1/2 Tomato
2 tbsp Cream Cheese
1 Lemon
6 oz Penne
3 tbsp Parmesan Cheese
1 tsp Red Pepper Flakes
2 unit Scallions
1 Bell Pepper
1 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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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.

Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.
3

Remove sausage* from casing if necessary; discard casing. Add to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.

Swap in chicken sausage* for pork sausage.
4

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.
5

Add half the tomatoes (all for 4 servings) to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low.

Stir in cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water, and 1 TBSP butter until thoroughly combined. (For 4, use ⅓ cup reserved pasta cooking water and 2 TBSP butter.)

Season with salt, pepper, and lemon zest to taste. Add drained penne and toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
6

Divide pasta between bowls. Sprinkle with scallion greens, remaining Parmesan, and a pinch of chili flakes if desired. Serve with lemon wedges on the side.

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