Sausage and Snap Pea Penne Recipe
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6 Premio Mild Italian Sausages
6 tablespoons butter
2 garlic cloves - minced
1/2 yellow onion , finely chopped
1 cup chicken broth
1/4 cup chopped button mushrooms
Salt and pepper to taste
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons basil
1/4 cup frozen peas
1/4 cup fresh sugar snap peas (in pod)
1 handful of fresh spinach leaves, stems removed and torn in half
1/4 cup shredded Romano
1/4 cup shredded Parmesan
1 pound penne, cooked al dente
Heat broiler. Broil sausages on wire rack over pan for 7 minutes on each side.
Slice 2 sausages into thin rounds and set all aside.
Melt 3 Tbsp. butter over medium heat in large deep skillet; saute garlic and onions, about 1 minute.
Add mushrooms, pepper, and salt; cook 2 minutes.
Add rest of butter and frozen peas. Stir while cooking until all butter is melted.
Add chicken broth, sliced sausage, and fresh herbs. Lower to med/low heat and cook 1 minute, stir while cooking.
Add sugar snap peas and spinach. Stir and cook 30 seconds - just long enough to wilt spinach.
Pour sauce over penne in serving bowl, placing remaining 4 sausages around edges and sprinkle with cheeses.
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