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Chicken Sausage Pasta
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A few weekends ago when I was waiting to see Geoff from Ace of Cakes, I looked over into the meat case that was nearby. I saw a variety of chicken sausages. It was in the back of mind during the whole show, so I decided to give in and buy chicken sausage with spinach and feta and chicken sausage with apple and maple. Yesterday, I decided to make the spinach and feta sausage. I’ve never worked with this before, so after doing some research, I decided to slice and fry. Slicing didn’t work out too well, so I ended up removing the casings from the links.
I was a little concerned bc I’ve never cooked sausage like this before, so I cooked it as I would ground beef. Worked out well and there wasn’t as much grease to drain. Probably why everyone says chicken sausage is healthier. Fortunately for me, the sausage was already seasoned and ready to go. Very good to eat with a little bit of a kick.
I decided to make a pasta dish with it, based on one I found online. I omitted the spices bc my sausage was already seasoned but did add salt, pepper, and mushrooms. Originally I was going to save time by using canned tomatoes, but we didn’t have any so I went with fresh.
Chicken Sausage Pasta
4 chicken sausage links, removed from casing
8 oz. pasta, your choice
1 cup onion, diced
2 garlic cloves, minced
1/2 cup mushrooms, sliced
1 large tomato, diced
1/4 cup parmesan cheese
1/2 tsp dried basil
1 1/2 - 2 cups half and half or heavy cream
1. Fry sausage until no longer pink. If it’s not already seasoned, you may need to add spices, such as onion powder, garlic powder, salt, pepper, red pepper flakes, etc. Drain grease.
2. Boil water and cook noodles as directed on package.
3. In another skillet, fry onion, garlic. and mushrooms in skillet. Do not let the garlic brown. Turn off the heat and stir in tomatoes. Add sausage, cheese, basil, 1 1/2 cups cream, and noodles. Cook until bubbling then turn down heat. Add more cream if necessary.
Source: Recipe Zaar
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