Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 tbsp. garlic, chopped
- 1 tbsp. shallot, chopped
- 1 tbsp. extra virgin olive oil
- 1 pound Warm Italian Sausage (casings discarded)
- 2 tbsp. sweet paprika
- 1/4 teaspoon cayenne pwdr
- 1 c. chicken broth
- 1 1/4 c. heavy cream
- 1/2 pound Penne (rounded pasta)
- 1/3 c. scallion, finely minced
- 1/4 c. Parmesan cheese, freshly grated
- 1/4 c. tomato, diced
- 2 tbsp. fresh basil leaves, minced or possibly 2 teaspoon dry basil, crumbled
- 2 tbsp. fresh oregano, minced or possibly 2 teaspoon dry oregano, crumbled
Direcciones
- In a large skillet cook garlic and shallot in the oil over moderately high heat, stirring, till garlic is pale golden brown. Add in the sausage, stirring to break up the lumps. Add in paprika and the cayenne. Cook mix till sausage is no longer pink, and drain off the fat if you like. Stir in the broth and simmer the mix till the liquid is reduced by about half. Stir in the cream and simmer the mix till the liquid is reduced by about half.
- In a kettle of salted boiling water, boil the penne till it is al dente and drain it. Add in the penne to the sausage mix and toss the penne mix with the scallion, the Parmesan, the tomato, the basil, the oregano and salt and pepper to taste. Serves 2.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 10 servings | |
| Calories 328 | |
| Calories from Fat 201 | 61% |
| Total Fat 22.46g | 28% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 416mg | 17% |
| Potassium 269mg | 8% |
| Total Carbs 20.04g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.0g | 1% |
| Protein 11.42g | 18% |
