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Sassy Sausage In A Peppery Cream Sauce
1 Package Private Selection Fusili (spiral) pasta or
your favorite pasta shape
1 Tablespoon Private Selection Extra Virgin olive oil
3 Green onions, whites only, sliced thin
1/2 Cup Delacatto Chardonnay
1 Package of your favorite Aidells Sausage (Choose from sun-dried tomato, portobello mushroom, Cajun-style Andouille, or smoky chicken and apple sausage. Found in the meat department with hot dogs and other sausages. Aidells sausage is already cooked, so all you need to do is heat it.)
1-2 Teaspoons (or to taste) Aha! Mild pepper paste. (Aha! is made from the mirasol pepper from Peru. It gives a distinctive flavor to foods and just enough spiciness to tingle your lips. You can always add more if you like it hotter, or try the Aha! Hot pepper paste.)
½ Cup Kroger heavy cream
1 Medium tomato, seeded and diced
1 Tablespoon fresh parsley, chopped
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Cook the pasta according to package directions. Takes about 8 minutes, depending on which pasta you choose.
- Meanwhile, slice the sausages in half lengthwise, then cut them crosswise into 1/2-inch pieces.
- Heat a large skillet over medium heat for one minute, then add olive oil. Swirl oil to coat, add the onions and sausage, and sauté until sausage is heated through. Add wine and cook for one minute. Add Aha! Pepper Paste plus the heavy cream and simmer 1-2 minutes to thicken.
- Drain the cooked pasta and add it to the pan. Toss to coat pasta with the sauce.
- Put mixed pasta onto serving plates, top with chopped tomatoes, and then sprinkle with parsley. Serve immediately with a chilled glass of Delacatto Chardonnay.
CHEF’S TIP: This dish can be made a day ahead, cooled, and then refrigerated (without adding the tomatoes and parsley). When ready to serve, reheat in a skillet over low heat or heat in a microwave, then top with the tomatoes and parsley. Serve with chilled glass of Delacatto Chardonnay.
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