Sweet Italian Chicken Sausage Ditalini with Sundried Tomato
By Abby of @abby_thome
"One pan is all you need to create this irresistible simple dinner. Al fresco’s Sweet Italian Chicken Sausage is the star of the show, adding so much flavor and a turning a simple pasta dish into a filling meal for your family to enjoy! You can easily omit the sundried tomatoes for picky eaters in this recipe and swap it chopped roasted red pepper, delicious! "
Sweet Italian Chicken Sausage Ditalini with Sundried Tomato
Servings: 6What you’ll need:
1 package of al fresco Sweet Italian Chicken Sausage, cut into coins
1 shallot, minced
1 cup ditalini pasta
4 garlic cloves, minced
2 cup low sodium chicken stock
1 cup heavy cream
1/2 cup grated parmesan cheese
2.5 cups spinach
3/4 cup sundried tomatoes, chopped
1 tsp oregano
1 tsp garlic powder
1/2 cup ricotta cheese
1-2 tsp Olive Oil
*Salt and Pepper
*Basil for garnish
Directions:
- In an oven-safe pan, with a drizzle (1-2 tsp) of olive oil over medium-high heat, add the coined sausage and cook until sausage is golden on each side and warmed through. Remove sausage from the pan and set to the side on a plate
- In the same pan, add a drizzle more of olive oil followed by shallot, garlic and ditalini, stirring for just a few minutes until fragrant
- Pour in the 2 cups of chicken stock, heavy cream, oregano, garlic powder, grated parmesan, spinach, pinch of salt and pepper and sundried tomatoes. Stir until all ingredients are evenly combined and the spinach has wilted
- Allow this to simmer on medium heat for 3-5 minutes, stirring frequently
- Transfer pan to oven and bake uncovered at 375* for 20 minutes
- Remove pan from oven and stir in the ricotta cheese until melted and then add in the Alfresco Sweet Italian Sausage
- Finish with fresh basil, enjoy while warm!
