Thursday, March 19, 2015

Penne Pasta with Chicken Sausage

Now that spring is finally here, it’s time to start eating somewhat healthy again. Obviously I have to ease into it because pulling a 180 on the diet would cause minor pain and panic. I’m exaggerating of course. What I find to be the easiest way to eat slightly healthier is to substitute ingredients I love for healthy alternatives.
 What I’ve done here is substitute white pasta for whole-wheat pasta. I also substituted pork sausage for chicken sausage. As you can see I still used heavy whipping cream because like I said, not pulling a 180.
 This recipe is full of flavor and packs a little heat. It’s a great leftover meal as well. Enjoy!

Penne Pasta w/ Chicken Sausage


3 cups Whole Wheat Penne Pasta
3 Chicken Sausage Links
1 Cup Broccoli Florets
½ cup Yellow Onion – chopped
1 Tablespoon Garlic – chopped
6 oz Tomato Paste
1 Cup Diced Tomatoes
½ Cup Heavy Whipping Cream
1 Teaspoon Black Pepper
½ Teaspoon Salt
1/3 Cup Basil – Chopped
1 Tablespoon Red Pepper Flakes
½ cup Pecorino Romano Cheese
2 Tablespoons Olive Oil


1.     Preheat oven to 400 degrees.
2.     Place the sausages on a baking sheet and cook for 15-20 minutes. Chop and set aside.
3.     Bring a large pot of water to a boil and cook the pasta according to package instructions. Set aside.
4.     Heat olive oil in deep skillet over medium heat. Sauté the broccoli, onion and garlic for 7 minutes.
5.     Add the diced tomatoes, heavy whipping cream, tomato paste, black pepper, salt and red pepper flakes. Stir occasionally for 8 minutes.
6.     Add the pasta, sausage, cheese and basil. Toss to coat and let simmer for another 3-5 minutes. Serve!