ONE POT ROASTED RED PEPPER AND SAUSAGE ALFREDO
That’s however I felt regarding this One Pot cooked Red Pepper and Sausage Alfredo. I ought to are additional assured, I guess, since the One Pot Spicy Chicken Riggies I created many months back clothed to be higher than I ever might have imaginary, however I still will’t recover from the actual fact that you just can cook alimentary paste and meat and a sauce all at once in one pot and build it style smart.
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| ONE POT ROASTED RED PEPPER AND SAUSAGE ALFREDO |
So there I used to be, buzzing and hovering over my pot of alimentary paste, wringing my hands and expecting disaster, however that disaster ne'er came. Instead, I got a pot jam-packed with a number of the tastiest alimentary paste I’ve ever had.
Roasted red peppers, Italian sausage, spinach, cheese, and garlic flavor this straightforward dish, and leave you with a hearty meal that’s as satisfying as realizing you simply have one pot to clean when dinner.
INGREDIENTS :
- 1 tablespoon olive oil
- 3/4 lb Italian sausage
- 4 cloves garlic, finely chopped
- 1 1/2 cups milk, plus 1/4 cup for the sauce
- 1 1/2 cups chicken broth, plus 1/4 cup for the sauce
- 1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
- 8 oz goat cheese
- 3 handfuls fresh spinach
- 1/2 cup grated parmesan
- Salt and pepper, to taste
- Kosher salt and freshly ground black pepper, to taste
- 12 oz pasta of your choice
INSTRUCTIONS :
- Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
- In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
- Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
- Stir in spinach, 1 handful at a time, and cook until wilted and hot.
- Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.
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