Skillet-Toasted Penne with Chicken Sausage
Ingredients
- 6 cups unsalted chicken stock
- 2 tablespoons olive oil divided
- 8 ounces uncooked penne pasta
- 1 cup sliced sweet onion
- 13 ounces Italian chicken sausage casings removed
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced Calabrian chiles or hot red chiles
- 1/4 teaspoon kosher salt
- 0.5 ounces grated Parmigiano-Reggiano cheese about 2 tablespoons
- Oregano leaves optional
Instructions
- Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat.
- Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
- Add the remaining 1 tablespoon oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage mixture from pan. Reduce heat to medium-low.
- Return pasta to pan. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently.
- Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.
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