This dish a great weeknight dish with no lack of flavor and will please everyone!
If you would like to omit the chicken sausage I would add a baby portobellos in its place for a vegetarian option and omit the cheese as well for the vegan. The noodles can easily be purchased without gluten for GF eaters. 🙂
INGREDIENTS:
- 1 12 ounce package Al Fresco chicken bell pepper and asiago sausage, sliced.
- 1 tbsp extra virgin olive oil or avocado oil
- 1/2 cup white onion, chopped
- 1 jalapeno deseeded, and chopped
- 2 cloved garlic, minced
- 1 can chopped tomatoes, with juices
- 1 3/4 box spiral pasta, cooked al dente
- 1/4 cup reserved pasta water
- 1/2 cup white wine
- 1 tbsp basil, minced
- 1/4 cup shaved parmesan cheese
DIRECTIONS:
Start by cooking the pasta. Now even store bought pasta can be fancied up if you cook it correctly. There is nothing worse than choking down someone’s sloppy soggy noodle dish. The secret to any pasta is how it is cooked. Get the water filled 3/4 full in a sauce pan. SALT TO THE SEA. Remember this. You want to salt the pasta for flavor. I put about 1 tbps in the pot and get a good rolling boil. Add the pasta and stir immediately. Keep stirring as it generally only takes 8 minutes. Taste to be sure, the should be cooked through but still a bit of spring in them. Save 1/4 cup of the pasta water and pour into the strainer.
Heat a wok or deep saute pan on to med-high heat. Add oil and chicken sausage. Cook to medium brown. Add the onion and jalapeno, cook for 2 minutes.
Next add the garlic and white wine to deglaze the pan. Simmer for 1 minute, then add the tomatoes and cook for 2 minutes.
Add the pasta and reserved pasta water. Stir in the pasta. Add basil. Salt and pepper to taste.
Plate the meal and add parm cheese!
Trust me this will be placed on your weekly rotation!
