September 24, 2016
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Pasta, Penne, Italian, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Stove Top, Make it from scratch more
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"This recipe takes more time than most pasta dishes because you cook it like a risotto. Makes for a creamy pasta dish that surprisingly contains no milk or cream!"
Bring the stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat a large skillet over medium heat. Add 1 tablespoon oil to the pan; swirl to coat. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
Add the remaining oil, onion, and sausage to the pan; cook 4 minutes or until browned, stirring to crumble.
Remove the sausage mixture from the pan. Reduce heat to medium-low. Return pasta to the pan. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next, stirring frequently.
Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.
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