Ingredients:
1 medium onion1 medium green bell pepper
3 links italian sausage (12 oz) *we used the cheese filled kind*
2 garlic cloves, pressed
1/4 tsp crushed red pepper flakes *if your a wimp like me and don't like it to hot I just used a dash of it*
3 1/2 cups uncooked penne pasta
3 1/2 cubs water
1 jar (26 oz) spaghetti or marinara sauce
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 oz parmesan cheese, grated (1/4 cup) divided
1 Tbsp chopped fresh parsley
Directions:
1. Dice onion and bell pepper. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2 in nuggets. Place sausage into skillet. Cook over medium heat 6-8 mins or until golden grown.
2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until vegetables are tender. Add pressed garlic and pepper flakes; cook 10-20 seconds or until fragrant. Stir in pasta, water, sauce, salt and black pepper. Bring to a simmer; cover and cook 14-16 mins or until pasta is tender, stirring occasionally.
3. Remove skilled from heat. Stir in cream cheese until incorporated. Top with mozzarella and parmesan cheese. Cover and let stand 2-3 minutes or until cheeses are melted. Garnish with chopped parsley.
2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until vegetables are tender. Add pressed garlic and pepper flakes; cook 10-20 seconds or until fragrant. Stir in pasta, water, sauce, salt and black pepper. Bring to a simmer; cover and cook 14-16 mins or until pasta is tender, stirring occasionally.
3. Remove skilled from heat. Stir in cream cheese until incorporated. Top with mozzarella and parmesan cheese. Cover and let stand 2-3 minutes or until cheeses are melted. Garnish with chopped parsley.
If desired, 12 oz 90% lean grown beef can be substituted for the sausage
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