Chicken Sausage and Roasted Red Pepper Spaghetti |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
4 ounce(s) spaghetti noodles |
2 links (3 ounces each) smoked chicken sausage of choice |
1 teaspoon(s) extra-virgin olive oil |
1/4 cup(s) finely chopped onion |
1 teaspoon(s) bottled minced garlic or 1 clove, minced |
2 jarred roasted red peppers, pureed (for about 1 cup puree) |
1/4 cup(s) half-and-half |
salt and black pepper to taste |
fresh shaved parmesan, or feta cheese crumbles, optional |
Directions:
1. Prepare spaghetti according to package directions. Salt the water, if desired, but it is not necessary.
2. Meanwhile, prepare sauce. If sausage is frozen, thaw for 1 to 2 minutes in microwave. Sausage will still be slightly frozen, but easier to slice. Slice links into rounds, about 1/3-inch thick. Heat oil in an 8-inch or larger skillet over medium heat. Add sausage and onion, and stir and cook for 3 minutes, or until sausage begins to brown. Add garlic and pureed peppers, and reduce heat to low. Add half-and-half. Season with salt and pepper to taste. Continue to simmer until spaghetti is done.
3. Drain spaghetti and divide between 2 serving plates. Top noodles with sauce, dividing evenly. Add cheese, if desired. Serve immediately.
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