Friday, 19 October 2012
Penne with Spicy Chicken Sausage(Italian)
Ingredients
Original recipe makes 4 servings
- 8 ounces penne pasta
- 4 links spicy chicken andouille sausage
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 1/3 cup pesto
- 1/2 cup white wine
- 1 (15 ounce) can cannelloni beans, undrained
- 3 cups torn arugula leaves
- 1 pint grape tomatoes, halved
- salt and freshly ground black pepper to taste
- 4 ounces crumbled goat cheese
Directions
1. Bring a huge pot of gently salted water to a steam. Place penne in the pot, prepare for 8 to 10 minutes, until al dente, and strain.
2. In a container over method warm, prepare the cash until equally darkie. Awesome and piece.
3. Heat the oil in a huge pot over method warm, and prepare the legumes 1 instant, until gently browned. Mix in cash, pesto, and white bottles of wine. Cook and mix until warmed through. Mix in legumes with fluid and arugula, and prepare until arugula is wilted. Stir in the tomato vegetables, and prepare until warmed through. Throw with rice, period with spice up and sodium, and top with goat dairy products to provide.
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