| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 25 minutes |
| Servings |
servings
|
Ingredients
- 13-14 oz smoked sausage
- 1/2 white onion, chopped
- 1 tbsp minced garlic
- 1 tbsp extra virgin olive oil
- 2 oz canned sun-dried tomatoes, julienned
- 8 oz penne
- 2 cups chicken broth
- 3/4 cups heavy whipping cream
- 1/2 cup Four cheese blend, grated
- 2 tbsp fresh chopped parsley
- 1 tbsp crushed red pepper flakes
Ingredients
|
|
Instructions
- Slice sausage into 1/4″ rounds. In a deep skillet over med-high heat, add olive oil, chopped onions and sausage; saute for 5 minutes. Add garlic and cook for 1 minute, stirring often. Add sun-dried tomatoes, penne, chicken broth, heavy whipping cream and crushed red pepper. Turn heat to high.
- Bring to a boil and reduce to a simmer. Then stir, cover and simmer for 11-12 minutes. Add cheese, parsley and serve hot.