Chicken Sausage with Pasta

R and I ended up at Sprouts today looking for something to make for dinner. It seems like workday evenings are populated with easy yet yummy dinners. We found a great new sauce by Napa Valley Bistro. They have several types but as soon as R saw the word "spicey" on one of the labels, he was sold. Who's the Indian again?




Anyway, so we picked up the "Arrabbiata with Spicy Red Chillies, Fresh Basil, Garlic and Napa Valley Cabernet" sauce. We got a couple other ingredients, threw them in a pot and it ended up being pretty good so here it is!



Chicken Sausage with Pasta


1 or 2 sweet italian chicken sausage(s)
1 red pepper, sliced
1 onion chopped into 1/2 inch pieces
1 piece of garlic, chopped
Napa Valley bistro pasta sauce
Red pepper flakes
Organic whole wheat pasta


1. Start making the pasta - cook as much as you want and drain while cooking the sauce.
2. In a separate pot, saute the chopped onion until soft (but not mushy)
3. Add the garlic.
4. Immediately after, add the chicken. We squeezed the chicken sausage out of the casing and created little meatballs. We used tongs to turn the sides to ensure thorough cooking.
5. Add the sliced red pepper. Continue to saute.
6. Throw in some red pepper flakes - as much as your taste buds can take.
7. Within a minute add enough of the pasta sauce to creat as much of a sauce as you'd like. We're pretty saucy people so we went with quite a bit.
8. Heat through and leave to simmer for about 5 minutes to allow the flavors to all mingle with each other.
9. Voila! Pasta with chicken sauge! Add some pasta into a bowl and top with the sauce making sure you grab your fair share of chicken sausage. We also thought about not making meatballs and mashing up the chicken but I liked the little balls better.


Enjoy!!