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  • Premio Cheese & Garlic Chicken Sausage with Penne
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    Premio Cheese & Garlic Chicken Sausage with Penne



    • 14oz. Premio Cheese & Garlic Chicken Sausage, cut in quarters
    • ¾ lb Penne
    • 2 cups grape or cherry tomatoes, washed
    • 1/2 head broccoli rabe roughly chopped
    • 8 cloves garlic, peeled and chopped
    • 1 teaspoon hot pepper flakes, or to taste
    • 1 cup flat Italian parsley, leaves only
    • 2 cups chicken broth
    • 1/2 cup crushed tomatoes
    • 2 tablespoons tomato paste
    • Olive oil, salt and pepper

    How to make Premio Cheese & Garlic Chicken Sausage with Penne:

    • Boil water for pasta and to blanch broccoli rabe.
    • Brown Premio Cheese & Garlic Chicken sausage well, remove from heat and reserve.
    • Meanwhile cook 3/4 pound penne in plenty of salted water. Remove pasta from water; RESERVE PASTA WATER.  Add chopped broccoli rabe into the pasta water, cook for a few minutes to blanch.  
    • In the same pan that you browned the sausage; toss tomatoes with olive oil to coat, and salt and pepper. Brown over very high heat until skin blisters.
    • Reduce heat and add garlic, cook gently until garlic is soft. Add pepper flakes and crushed tomatoes and tomato paste. Mix well and cook 5 minutes over high heat to dry.
    • Add broth, simmer until grape tomatoes are soft and broth is reduced by ½.
    • Toss together the sausage and their juices, tomatoes and broth, and broccoli rabe.  
    • Add pasta. Add parsley leaves, check seasoning, and drizzle with olive oil. Serve with warm Italian bread.
    • Serves 4-6


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