Very Simple Very Easy
Chef Tell would approve, I think.
Quick and Easy Sausage and Sun Dried Tomato Pasta
1 T olive oil, or less
1 lb sweet Italian sausage (can use turkey sausage)
2 cloves garlic, minced
1 c or so sun dried tomatoes, julienned (reconstituted if necessary)
1 container refridgerated al fredo sauce, can be light
1/4 to 1/2 c milk
1 t (more or less, depending on your heat tolerance) red pepper flakes
8 oz penne pasta, cooked
(Start the water for the pasta before starting anything else). Heat oil and cook sausage in skillet until cooked through, remove from pan and slice, return to pan.
Briefly cook garlic.
Mix milk and al fredo sauce, add to pan and cook til heated.
Add sausage and tomatoes.
Serve over pasta.
For faster cooking, slice the casing down the length of the sausages and remove the meat from the casing. Crumbled sausage will cook faster. Sliced sausage looks prettier but the crumbled tastes just as good.
Sun-dried tomatoes packed in oil have more calories, so I don't usually use them. I've been finding sun-dried tomatoes that are already julienned and do not need to be reconstituted in the plastic pouches in the produce section, but if you need to reocnsitute, you can put them in a bowl of water in the microwave for a couple minutes and then drain.
Quick and Easy Sausage and Sun Dried Tomato Pasta
1 T olive oil, or less
1 lb sweet Italian sausage (can use turkey sausage)
2 cloves garlic, minced
1 c or so sun dried tomatoes, julienned (reconstituted if necessary)
1 container refridgerated al fredo sauce, can be light
1/4 to 1/2 c milk
1 t (more or less, depending on your heat tolerance) red pepper flakes
8 oz penne pasta, cooked
(Start the water for the pasta before starting anything else). Heat oil and cook sausage in skillet until cooked through, remove from pan and slice, return to pan.
Briefly cook garlic.
Mix milk and al fredo sauce, add to pan and cook til heated.
Add sausage and tomatoes.
Serve over pasta.
For faster cooking, slice the casing down the length of the sausages and remove the meat from the casing. Crumbled sausage will cook faster. Sliced sausage looks prettier but the crumbled tastes just as good.
Sun-dried tomatoes packed in oil have more calories, so I don't usually use them. I've been finding sun-dried tomatoes that are already julienned and do not need to be reconstituted in the plastic pouches in the produce section, but if you need to reocnsitute, you can put them in a bowl of water in the microwave for a couple minutes and then drain.
I've been thinking about Nancy's question about using chicken breasts instead of sausage. Maybe you could marinate the chicken breast in Italian dressing for a while before cooking. That would give more flavor.
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