Salsiccia di Pollo Italiana con Penne Integrali | Italian Chicken Sausage with Whole Wheat Penne
I enjoy using spicy organic chicken sausage to create this robust and savory pasta sauce. Add some healthy whole wheat penne, and dinner is served. I like adding Garbanzo beans, but any bean is delicious. Don’t fret on ingredients with this recipe; toss in whatever is in the crisper drawer in the fridge. Be sure to serve this outstanding pasta dish with a well-structured, elegant Sangiovese like Madonna Nera Rosso di Montalcino, Brunello’s sexy brother.
See ingredients, directions and pairings.
Ingredients
12 ounces of Organic Chicken Sausage or Plant-Based Italian Sausage, I like Beyond Meat, sliced
2 tablespoons EVOO
2 Garlic Cloves, chopped
1 Shallot, chopped
1 Zucchini, quartered and sliced
1 Bell Pepper, chopped
2 cups Cremini Mushrooms, sliced
1 cup Leeks, sliced
1 cup Garbanzo Beans
1 cup Imported Italian Tomatoes, crushed
1 1/2 cups White Wine
1 pound Whole Wheat Penne
Directions
Bring a large pot of water to a boil, add a pinch of sea salt and the pasta, cook as directed until al dente.
In the meantime, heat the EVOO over medium heat in a large saute pan.
Saute the sausage, garlic, shallots, zucchini, bell peppers, mushrooms, and leeks until vegetables are tender.
Stir in the wine, tomato sauce, and garbanzo beans.
Cook until wine is reduced, about 10 minutes.
Add the drained al dente pasta directly into the sauce, tossing gently to combine.
Serve immediately with a generous sprinkle of grated Pecorino cheese.
Note: This pasta is outstanding baked in the oven with a layer of shredded mozzarella! Think leftovers!!
Additional Pairings
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