One pot Roasted Red Pepper And Sausage Alfredo

That’s however I felt regarding this One Pot cooked Red Pepper and Sausage Alfredo. I ought to are additional assured, I guess, since the One Pot Spicy Chicken Riggies I created many months back clothed  to be higher than I ever might have imaginary, however I still will’t recover from the actual fact that you just can cook alimentary paste and meat and a sauce all at once in one pot and build it style smart.

One pot Roasted Red Pepper And Sausage Alfredo

So there I used to be, buzzing and hovering over my pot of alimentary paste, wringing my hands and expecting disaster, however that disaster ne'er came.  Instead, I got a pot jam-packed with a number of the tastiest alimentary paste I’ve ever had.

Roasted red peppers, Italian sausage, spinach, cheese, and garlic flavor this straightforward dish, and leave you with a hearty meal that’s as satisfying as realizing you simply have one pot to clean when dinner.

One pot Roasted Red Pepper And Sausage Alfredo

INGREDIENTS :

  • 1 tablespoon olive oil
  • 3/4 lb Italian sausage
  • 4 cloves garlic, finely chopped
  • 1 1/2 cups milk, plus 1/4 cup for the sauce
  • 1 1/2 cups chicken broth, plus 1/4 cup for the sauce
  • 1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
  • 8 oz goat cheese
  • 3 handfuls fresh spinach
  • 1/2 cup grated parmesan
  • Salt and pepper, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 12 oz pasta of your choice

INSTRUCTIONS :

  1. Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
  2. In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
  3. Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
  4. Stir in spinach, 1 handful at a time, and cook until wilted and hot.
  5. Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

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