Johnsonville Smoked Sausage Pasta

Smoky, cheesy, and packed with bold flavours

Cook Time: 20 mins

Prep Time: 10 mins

Serves: 4

INGREDIENTS

400g dried Pasta (Penne)
2 tbs olive oil, plus
360g cooked Johnsonville Smoked Pork Sausage - Beddar with Cheddar, cut into wide 1/2-inch rounds
½ medium onion chopped
3 clove garlic minced
1 red bell pepper diced
2 tbs balsamic vinegar (TT)
¼ cup chicken broth
Salt & pepper to taste

PREPARATIONS

Boil a salted pot of water for your Penne pasta. Cook it al dente according to package directions.
Meanwhile, add 1 tablespoon of the olive oil to a deep skillet over medium-high heat. Add in the sausage pieces and cook for 4-5 minutes, stirring occasionally so all sides get a chance to start browning.
Add in the onions. Continue cooking (stirring occasionally) until the onions have started to lightly brown and the sausage gets some nice color. You may need to turn the heat down once it gets going so nothing burns.
Stir in the red peppers and garlic. Cook for a minute or so. Remove everything from the pan and set it aside, then pour the balsamic vinegar into the pan. Cook until it's reduced by half (about 1 minute or so), and scrape up any brown bits from the bottom of the pan.
Take the pan off the heat and add the remaining tablespoon of olive oil, and then add the sausage mixture back in. Give it a good stir.
Add a splash (¼ cup of chicken broth) to the skillet prior to draining the pasta. Add the drained pasta to the pan and toss. Season with extra salt & pepper as needed. Garnish with parmesan cheese and chilli flakes. Serve immediately.