Sausage and Pea Pasta
Products you'll need:
- 1 lb (454 g) Italian sausage, casings removed
- 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
- 2 1/2 cups (625 mL) Dried Gemelli pasta (Fiorelli, Chiocciole or other short pasta)
- 2 cups (500 mL) fresh spring peas or other seasonal vegetable
- 1/2 cup (125 mL) divided, grated Parmesan cheese
- 1/4 cup (60 mL) heavy cream
- 1 tbsp (15 mL) lemon zest
- 2 tsp (10 mL) fresh parsley
- In a large skillet, cook sausage over medium high heat, breaking up with the back of a spoon until browned and no pink remains, about 6 minutes.
- Stir in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil and stir in pasta. Reduce heat to maintain a simmer; cover. Cook, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed, about 10-12 minutes.
- Stir in peas, ¼ cup Parmesan and cream until heated through, about 2 minutes. Top with remaining ¼ cup Parmesan, lemon zest, and fresh parsley.
Replace the peas with any vegetable you have on hand.
Ratings & Reviews
I had the opposite problem..not enough liquid. Next time I will cut back on the pasta slightly. I also made this with regular pork sausage, but next time will cook it with the Italian sausage; might even add an extra little bit of sausage. All in all it was a good recipe to try, and my kids ate all their dinner, so that was a win!
More stew than pasta
The taste of this is good but there is too much liquid at the end of the cooking time. Despite adding a ¼ cup more pasta and letting it simmer much longer than specified, there was more liquid left after all was done than I would have expected in a dish that was a pasta rather than a stew or soup. If I made it again, I would probably put only 700 ml of the chicken stock.
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|Amount Per Serving|
|Vitamin A||14 %DV|
- One serving of vegetables
- Source of calcium
- Excellent Source of fibre
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