Again with the chicken sausage


This time around I didn’t wing it. I found a recipe that sounded rather scrumptious and fairly easy. So scrumptious that the kiddo actually woofed it down too. I love, love, love it when he enjoys the same food that we do. Certainly makes life easier. And I also love watching when he eats with gusto.


3 thoughts on “Again with the chicken sausage”

  1. OK, the recipe (from Cooking Light Jan/Feb ’05):

    1 pound uncooked penne (tube-shaped pasta)
    1 tbsp. olive oil
    1 1/2 cups chopped onion
    3/4 cup chopped red bell pepper (I used green)
    1 (12-oz.) package sweet basil and pine nut chicken sausage (such as Gerhard’s), halved lengthwise and cut crosswise into 1/2-inch-thick slices (any flavor of sausage would work)
    2 garlic cloves, minced
    1 tbsp. tomato paste
    1 tbsp. balsamic vinegar
    1/2 tsp. salt
    1/4 tsp. dried oregano
    1/4 tsp. crushed red pepper (watch this for the spicy factor with the kiddos)
    3 (14.5-oz.) cans diced tomatoes, undrained
    Cooking spray
    1 cup (4 oz.) shredded sharp provolone cheese
    1 cup (4 oz.) grated fresh Parmesan cheese

    1. Cook pasta according to package directions, omitting salt and fat.
    2. Preheat oven to 350.
    3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; saute 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover; reduce heat, and simmer 15 minutes.
    4. Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350 for 25 minutes or until bubbly. Yield: 8 servings (serving size: 1 1/2 cups).

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