Keith Schroeder's Toasted Penne With Chicken Sausage
Category: Entree
Level: Easy
Total Time: 55 minutes
Yield: 4 servings
Calories: 355 per serving
Recipe Ingredients:
- 6 cups unsalted chicken stock (water works too)
- 2 Tbsps. extra virgin essential olive oil, divided
- 4 links (about 13 oz.) Italian-style chicken sausage, casings removed
- 1 cup thinly sliced sweet onion
- 2 cups uncooked penne pasta
- teaspoon. kosher salt
- 1 recipe's price of spicy broccoli rabe (recipe obtainable in link above)
- 2 Tbsps. freshly squeezed lemon juice
- 1 Tablespoons of. minced Calabrian chilies (or jarred hot cherry peppers, if you like)
- oz. Parmigiano- Reggiano cheese, grated
Recipe Instructions
- Start by heating the chicken stock. Bring the stock to some simmer inside a saucepan. Hold it hot. You’ll be utilising it as if you would for any risotto.
- Convey a high-sided 12-inch skillet on medium heat. When hot, add 1 tablespoon of essential olive oil towards the skillet. Add some sausage and onion. Prepare over medium heat, stirring from time to time, before the sausage is completed and also the onion is golden brown. Remove sausage mixture having a slotted spoon, departing the drippings within the pan. Put aside.
- Return the pan to medium heat and add some remaining essential olive oil. Swirl into a level layer. Wait about thirty seconds. When the oil begins to smoke too quickly, turn lower heat — we would like this to become a slow, even heat.
- Add some dry pasta towards the pan. Shake. Toss. Stir. Tumble. Take notice of the transformation. (The greater controlled heat, the greater evenly the pasta is going to be toasted. This can be a few taste. I occur to such as the pasta to become unevenly toasted, even charred, in places. It can make for any more complicated dish, particularly against a rather bitter vegetable for example broccoli rabe.) Once the pasta has transformed colored from the original pale khaki color to something resembling a much better beer, about a few minutes, add some sausage mixture. Saut for around 2 minutes.
- Now, add a mug of stock. Stir. You’ll begin to see the starch start to integrate using the pasta water. That’s a great factor. Lower heat to some slight simmer, and stirring. Lessen the liquid until it's almost fully absorbed, about a few minutes. It may be like you put a pat of butter or two into finished pasta. Increase the stock, 1 cup at any given time, stirring even while and observing for the best quantity of reduction. Continue doing this step progressively til you have creamy, saucy, tender pasta, about half an hour total. (Note: You might not use all the stock if you’ve simmered gradually, or you may want to add an additional cup water if you have simmered the pasta more strongly. In either case, it will likely be spectacular.)
- Now add some salt. Stir. If you’ve opted to complete the broccoli rabe factor (connect to recipe provided above), add it now, lightly stirring and folding to include, before the vegetable is warmed throughout. Taste it. Finish with fresh lemon juice, minced chili, and grated cheese.