Skillet-Toasted Penne with Chicken Sausage

Skillet-Toasted Penne with Chicken Sausage Recipe
Photo: Randy Mayor; Styling: Cindy Barr

 

Here's a saucy, creamy pasta dish without a lick of cream or milk and only a wee bit of cheese. The trick is to cook the pasta like risotto, which releases starch into the liquid that becomes the sauce. The toasting step adds nutty, rich character and is a step we don't advise skipping.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-on: 55 Minutes
Total: 55 Minutes

Nutritional Information

Calories 411
Fat 14.6 g
Satfat 3.1 g
Monofat 8.4 g
Polyfat 1.3 g
Protein 22.3 g
Carbohydrate 46.1 g
Fiber 2.4 g
Cholesterol 63 mg
Iron 6.4 mg
Sodium 620 mg
Calcium 74 mg

Ingredients

6 cups unsalted chicken stock (such as Swanson)
2 tablespoons olive oil, divided
8 ounces uncooked penne pasta
1 cup sliced sweet onion
13 ounces Italian chicken sausage, casings removed
2 tablespoons fresh lemon juice
1 tablespoon minced Calabrian chiles or hot red chiles
1/4 teaspoon kosher salt
0.5 ounces grated Parmigiano-Reggiano cheese (about 2 tablespoons)
Oregano leaves (optional)

Preparation

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.

3. Add the remaining 1 tablespoon oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage mixture from pan. Reduce heat to medium-low. Return pasta to pan. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently. Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.

Skillet-Toasted Penne with Bacon and Spinach: Follow steps 1 and 2. Substitute 4 chopped center-cut bacon slices for the sausage, and 1/2 cup sliced shallots and 8 sliced garlic cloves for the onion. Substitute 1 tablespoon fresh lemon juice and 1/2 teaspoon grated lemon rind for the 2 tablespoons lemon juice. Substitute 6 ounces baby spinach for the chiles. Serves 4 (serving size: 1 cup) Calories 394; Fat 11.8g (sat 3.1g); Sodium 601mg

Note:

Keith Schroeder,

January 2014
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