Caprese Pasta with Sausage
(makes 6 servings)
1 pound Farfalle or bow-tie pasta (I prefer Barilla protein plus pasta)
8 ounces fresh mozzarella cheese, cut into bite-sized pieces
2 ripe tomatoes (I used on-the-vine), cut into bite sized pieces
4 tablespoons fresh basil leaves, torn into small pieces
3-4 tablespoons melted butter or olive oil
salt and pepper, to taste
balsamic vinegar for drizzling
1 pound kielbasa-style sausage
1 cup chicken broth
Heat a cast iron skillet over medium high heat. Place the sausage in the skillet and add the chicken broth. The broth will come to a boil; simmer in the broth over medium high heat, until the sausage is cooked through, about 15 minutes. When it is cooked through, slice diagonally into bite-sized pieces.
Meanwhile, cook the pasta according to the directions on the box and prepare the remainder of the ingredients.
Drain the pasta, then toss with the melted butter or olive oil - you only need enough to add a little flavor and to prevent the pasta from sticking. Add the cheese, tomatoes, basil and sausage; season with salt and pepper and toss to combine. Drizzle with a little balsamic vinegar, if desired.