Ingredients:
½ pound Premio Premio’s Sweet Italian Sausage, browned and sliced in diagonal circles
½ – 1 stick of butter, for sautéing
1 medium onion, chopped
2 cloves of garlic, minced
1 medium green pepper, diced in large pieces
1 medium red pepper, diced in large pieces
½ pound of penne pasta, cooked al dente
4 ounces of cream cheese, cubed and at room temperature
4 ounces of mascarpone cheese
1/4 cup of heavy cream
1 cup of chicken broth
Salt and pepper, to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Creamy Sausage Penne Pasta:
1. In a frying pan, sautee the peppers in butter for about 2 minutes. Add the onion and continue to cook for another 3 minutes.
2. Add garlic to pan and cook for about 2 minutes more, constantly stirring all of the vegetables.
3. Melt in the cream cheese and mascarpone cheese until all has melted. Add heavy cream and heat for 2 minutes.
4. Toss in the pasta, Premio Sausage and chicken until all has heated through. Serve immediately (if the sauce is too thick, you can thin it with a little chicken broth).
SERVES: 4-5
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