| | Directions |
- 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.
- Serve!
|
|
|
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 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 |
| |
| |
