COUNTRY STYLE PASTA
Maggiano's Little Italy Recipe
8 ounces Strozzapretti Pasta Dry
2 ounces olive oil
3 teaspoons fresh garlic, chopped
8 ounces mild Italian chicken sausage or pork sausage (pre cooked and crumbled into 1/2 inch pieces)
8 ounces broccolini, cut in 1 inch pieces (may be substituted with broccoli)
1 teaspoon calabrian peppers, Chopped (may be substituted with crushed red chili flakes)
2 ounces sundried tomatoes, strips
2 ounces white wine
4 ounces chicken stock, low sodium
2 ounces swiss chard, destemmed and cut into 1 inch pieces
2 ounces whole butter, cut into 1/2 inch pieces
1 ounce Parmesan Cheese
Cook pasta according to the recommended instructions. Drain and reserve prior to making recipe below. Do not cook too far in advance.
In a 16 inch saute pan, heat the olive oil, fresh chopped garlic, and cook over a medium flame until a light golden brown color is achieved. Add the pre cooked sausage to the pan, and heat for 1 minute. Add the broccolini, peppers and sundried tomatoes, and cook for 30 seconds. Immediately add the white wine and reduce for 15 seconds, then add the chicken stock and swiss chard. Cook for 1 minute. Finish with the butter and parmesan cheese.