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1 tablespoon vegetable oil
½ cup chopped red onion
8 ounces chicken sun-dried tomato sausage, chopped
5 roma tomatoes
12 ounces whole wheat penne, cooked
½ cup grated Parmigiano-Reggiano cheese
Instructions
½ cup chopped red onion
8 ounces chicken sun-dried tomato sausage, chopped
5 roma tomatoes
12 ounces whole wheat penne, cooked
½ cup grated Parmigiano-Reggiano cheese
1. Heat oil in a nonstick skillet; add onion and sauté 2 minutes. Add sausage; cook 5 minutes. Add tomatoes; sauté 5 minutes. Serve over pasta. Top with cheese. Serves 4.
Note: If you’d like a juicier ragout, add 1/4 cup tomato juice and 1/2 cup chicken broth.
Note: If you’d like a juicier ragout, add 1/4 cup tomato juice and 1/2 cup chicken broth.
