Ingredients
- 6 cups chicken stock (unsalted)
- 2 tablespoons olive oil (divided)
- 8 ounces dry penne pasta
- 1 cup sweet onion, sliced
- 13 ounces chicken sausage (Italian sausage, casings removed)
- 2 tablespoons fresh lemon juice
- 1 tablespoon chiles, minced (Calabrian chiles or hot red chiles)
- 1/4 teaspoon kosher salt
- 2 tablespoons Parmigiano-Reggiano cheese, grated
- Oregano leaves, optional
How to Make
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Step 1: Bring the stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
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Step 2: 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.
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Step 3: Add the remaining oil, onion, and sausage to the pan; cook 4 minutes or until browned, stirring to crumble.
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Step 4: 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.
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Step 5: Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.
We hope you enjoy this recipe!
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