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Penne With Hot Sausage, Red Pepper And Broccoli

pasta, pork

3/4 pound hot Italian sausages; casings removed
4 cups penne
1 tablespoon olive oil
1 medium onion; chopped fine
2 cloves garlic; chopped fine
4 cups broccoli flowerets
2 red bell peppers; chopped
1 1/4 cups chicken stock
1/2 cup light cream
1/3 cup finely chopped fresh parsley
salt and pepper
grated Parmesan cheese

In large heavy frypan, cook sausage over medium heat for 5 minutes or until cooked, stirring and breaking up any lumps. With slotted spoon, remove sausage and set aside. Cook penne in large amount of boiling salted water until tender; drain and return to pot. Meanwhile, add oil to frypan and heat over medium-high heat. Add onion and garlic; saute for 3 minutes or until tender. Add broccoli and red peppers; saute for about 3 minutes or until broccoli is tender-crisp, stirring frequently. Remove vegetables and set aside. Add stock to frypan and bring to a boil; boil 1 minute, stirring and scraping browned bits from bottom of pan. Stir in cream and boil for 3 minutes or until slightly thickened, stirring occasionally. Return sausage and vegetables to frypan. Add parsley and salt and pepper to taste. Add sausage mixture to pasta and toss. Serve with Parmesan cheese. Serve with bread and a vinaigrette dressed green salad.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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