Recipe: Tomato Basil Chicken Sausages Over Penne With Tomatoes & Goat Cheese

This week’s recipe, Tomato Basil Chicken Sausages Over Penne With Tomatoes and Goat Cheese,  comes from Robyn of Robyn’s Online World.

Robyn’s intro:

This originated from a recipe from Nakano, but I personalized it using what I had on hand – which included yummy goat cheese!

Ingredients

Tomato Basil Chicken Sausages (Trader Joes carries good ones – that’s what I used)
10 oz uncooked penne rigate (those little ridged lines are important I think)
2 large diced fresh tomatoes (or enough to make about 2 cups)
1/2 cup Mazzetta pitted kalamata olives
1/4 cup Nakano Seasoned Italian Herb Red Wine Vinegar
1/4 cup chiffonade of fresh basil (just cut into thins strips)
2 tablespoons extra virgin olive oil
3 cloves minced garlic
1/2 cup starchy pasta cooking water
Sea salt and freshly cracked black pepper to taste
3 oz crumbled goat cheese

Directions

Cook the chicken sausages in a skillet according to package directions.

Cook the pasta according to package directions to al dente and remember to save 1/2 cup of the water from the cooked pasta.

While those things are cooking, in a bowl, combine the tomatoes, olives, Nakano vinegar, basil, olive oil, and garlic. Mix well and set aside while the sausage and pasta finishes cooking.

Remove the sausages from the pan when done and add the tomato mixture to the same pan plus add the 1/2 cup starch pasta cooking water. Use a wooden spoon to scrape up the browned bits from the sausage on the pan so they are mixed in with the sauce. Cook on medium high heat for about 3 minutes.

Add your cooked pasta to the sauce and the crumbled cheese, toss well.

Serve a chicken sausage with each serving on pasta, garnish with fresh basil leaves.

Serves: 4

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