Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Mushroom-flavored or plain penne pasta |
| ¼ cup | Chicken broth |
| ¼ cup | Plus 1 teaspoon dry white wine |
| 1 tablespoon | Cognac |
| 8 \N | Asparagus spears; chopped |
| 1 \N | Yellow bell pepper; thinly sliced |
| \N \N | Freshly ground pepper; sugar, salt to taste |
| 2 \N | Turkey sausage links; cooked, crumbled, about |
| 2½ ounce | Each |
| 2 \N | Plum tomatoes; chopped |
| 1 cup | Mushrooms; thinly sliced |
| ⅓ cup | Water |
| 1 teaspoon | Each: olive oil; cornstarch |
Chicago Tribune
Are you tired of ordinary pasta? Jamie Jones of Chicago provides a fresh twist with this recipe.
Preparation time: 15 minutes Cooking time: 15 minutes Yield: 2 servings 1. Cook pasta according to package directions. Drain; set aside and keep warm. 2. Heat the broth, ¼ cup of the wine and cognac to a boil in medium skillet over medium-high heat. Reduce the heat to medium-low; add asparagus, yellow pepper, ground pepper, sugar and salt to taste. Simmer, covered, until vegetables are tender, about 5 minutes. 3. Add sausage, tomatoes and mushrooms. Continue cooking until tomatoes are tender. Stir in remaining 1 teaspoon wine, water, olive oil and cornstarch. Cook until thickened. Adjust seasonings to taste. Serve sauce over cooked pasta. Test kitchen note: One tablespoon of chopped fresh thyme can be added with the seasonings in Step 3. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997