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Wednesday, December 11, 2013

Pasta and sausage in spicy cream sauce

This is an easy weeknight pasta you can do with leftover sausage... or even chicken or probably fish too. I'd previously made beer brats and since the package comes with 5 sausages, and my fiancee and I typically only eat 3 between us, I made up this pasta to use up the rest of the sausages. 

Ingredients:
2 cooked sausages (I used Beer Brats), chopped
1/2 fresh tomato, chopped
1 large or 2 small jalapenos, chopped
3/4 box Tri-Color Penne pasta (about 8 or 9 oz)
3/4 cup of heavy cream, or half and half
1 tablespoon Old Bay Seasoning
Salt to taste

Directions:
Cook pasta in salted, boiling water till tender. Drain.
In a  hot skillet, add a bit of butter or olive oil and fry the jalapeno and tomato for a few minutes. Add in the sausage, fry a few minutes in the pan to get a bit crispy on the edges. 
Stir in the pasta, cream and seasoning. Simmer on medium heat 5 more minutes. Pasta should absorb a lot of the cream but should leave a bit of sauce in the pan too. 
Taste and add salt if needed.


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