Ingredients

The following ingredients have 4 Servings
  • 1 lb mild Italian sausage (chicken, turkey or pork, removed from the casing)
  • 10 ounces pasta (rotini, fusilli, penne, cavatappi)
  • 2 tablespoons olive oil
  • 1 cup onion (diced)
  • 3 cloves garlic (minced)
  • 1/3 cup sun-dried tomatoes (roughly chopped)
  • Zest and juice of 1/2 large orange
  • 1/2 cup low-sodium chicken broth
  • 1 to 2 tablespoons chiffonade of fresh sage or basil
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon cream or half-and-half

Instruction

  • Bring a large pot of salted water to a boil for the pasta.
  • Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic, cook 1 minute longer, then add the sausage.
  • Continue cooking until the sausage is lightly browned, using a wooden spoon to break it into small pieces as it cooks. If necessary, drain the excess fat from the pan.
  • Add the sun-dried tomatoes, orange zest, orange juice and chicken broth. Add the fresh sage (or basil) and continue cooking, stirring often, until the liquid has reduced slightly, 3 to 4 minutes.
  • Season to taste with salt and freshly ground black pepper, then add the butter and cream and combine until the butter is melted and the sausage is nicely coated with the sauce. Remove from the heat and cover to keep warm.
  • Cook and drain the pasta according to package directions. Combine with the sausage mixture, plate and serve immediately.