I was watching Giada AGAIN the other day and she made the most simple but YUMMY looking pasta with pre-cooked sausage! SO...since we already have some sausages in the fridge, I thought I'd give it a try.
Ingredients: (2 servings)
1 Tbsp olive oil
2 links of chicken sausages
1/2 onion, chopped
2 cloves garlic, chopped
¼ c chicken broth
1 can diced tomatoes
½ tsp salt
3 Tbsp chopped flat-leaf parsley
2 c corkscrew pasta
1 c ricotta cheese
1. In a large, deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage and, when it is cool enough to handle, cut it into 1/4-inch slices. Pour off all but 1 Tbsp fat from the pan.
2. Reduce the heat to moderately low. Add the onions and mushrooms to the pan and cook, stirring occasionally, until browned, about 5 minutes. Add the garlic and cook 30 seconds longer.
3. Add the broth and bring to a simmer. Add the sausage, tomatoes, and ¼ tsp salt and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Stir in the parsley.
4. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Drain and toss with the sauce, the ricotta, and the remaining ¼ tsp salt.