Jamie's penne

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

Similar recipes