Sausage with Pasta and Sun-Dried Tomato Sauce
Strawberry Spinach Salad
Ingredients
- 1 (16-oz) pkg penne pasta
- 1 lb smoked andouille sausage, sliced
- 2 Tbsp olive oil
- 4 Tbsp butter
- 1 Tbsp minced garlic
- ½ tsp crushed red pepper
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup chopped oil-packed sun-dried tomatoes
- 1 cup shredded Parmesan cheese
- 1 tsp dried basil
Instructions
- Cook pasta according to package directions; drain, and keep warm.
- Meanwhile, cook sausage in hot oil in a large deep skillet over medium-high heat until sausage is browned. Remove from skillet, and set aside.
- Melt butter in same skillet over medium heat; add garlic and red pepper. Cook, stirring 30 seconds.
- Add flour; cook, stirring, 2 minutes. Gradually add broth, cream, and tomatoes; bring to a boil, reduce heat, and simmer 5 minutes. Stir in cheese, basil, and sausage. Toss with hot cooked pasta.
Side Dish Ingredients
- 1 (2-oz) pkg chopped pecans
- 1 (5-oz) pkg baby spinach
- 1 (16-oz) carton strawberries, sliced
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 5 minutes or until fragrant.
- Combine spinach, strawberries, and nuts in a bowl. Toss with dressing.
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