Ingredients
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- 1 Tbsp. cooking oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 – 3 and 1/2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 (14.5 oz.) can diced tomatoes
- 12 oz. dried penne pasta
- 16 oz. sliced sausages (bought pre-cooked)*
- 1 and 1/2 cups shredded mozzarella cheese
Instructions
- Warm 1 tablespoon of oil in a large pot set over medium heat. Add the onion and bell pepper. Cook until softened, stirring occasionally.
- Add the garlic and Italian seasoning. Cook and stir 30 seconds.
- Add the salt, pepper, stock, cream, and diced tomatoes. Heat to a hard simmer, stirring frequently, and then immediately stir in the pasta.
- Bring it back to a strong simmer, and then reduce the temperature to keep it at a low simmer, stirring often until the pasta is cooked, 13-15 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
- Once the pasta is cooked, stir in the sausage. Heat through. Add the cheese and stir until it melts. Serve.
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Notes
*If using an uncooked protein (like raw chicken) in this recipe instead of the fully cooked sausage, prior to step #1 do this: Season the protein liberally with salt and pepper. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the protein and cook, stirring occasionally until cooked through. Transfer it to a plate, then continue with Step #1 of above recipe, using the same pot.