Creamy Skillet Penne with Sausage and Broccoli
1 pound hot or sweet Italian sausage, casings removed
1 medium yellow onion, finely chopped
1 large red bell pepper, seeded and sliced into thin strips
8 ounces penne pasta
3 medium garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes (optional)
1 cup white wine
2 cups chicken stock
3/4 cup heavy cream
8 ounces broccoli florets, cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
1 Tablespoon chopped fresh basil
1 Tablespoon chopped fresh parsley
1 Tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper to taste
In a large non-stick skillet, cook the sausage over medium-high heat, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon transfer the sausage to a paper towel lined plate, reserving the fat in the pan.
Add the onion and bell pepper to the fat in the skillet and cook until softened, about 8 minutes. Add the penne and cook, stirring often, until the pasta is lightly toasted, about 3 minutes. Add the garlic and pepper flakes if using and stir until fragrant, about 30 seconds. Stir in the wine, stock, cream, and drained sausage and bring to a boil. Reduce the heat to medium, cover and simmer, stirring occasionally, until the pasta begins to soften, about 8-10 minutes.
Remove the lid and arrange the broccoli on top of the pasta and cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Remove from the heat, stir in the cheese, herbs, and vinegar. Season to taste with salt and pepper. Serve. Enjoy!
Printed from thegalleygourmet.net