|4||Foster Farms Roasted Garlic and Herb Sausages, sliced ¼” thick|
|12 ounces||penne pasta|
|2 tbsp||olive oil|
|1||medium yellow onion, chopped|
|2 cloves||garlic, minced|
|•||Pinch of dried red pepper flakes (optional)|
|1 cup||cherry tomato halves|
|2 tbsp||parsley, chopped|
|•||Salt, to taste|
|•||Pepper, to taste|
|½ cup||dry sherry|
|½ cup||freshly grated Parmesan, plus additional for garnish|
|1/3 cup||fresh basil leaves, rolled and sliced thinly|
1. Cook the pasta al dente according to the package instructions. Drain pasta, reserving a cup of the floury water.
2. Heat the olive oil in a large skillet over medium heat, and then sauté onion until it begins to soften (about 5 minutes). Add the garlic, red pepper (if desired) and sausage. Turn up the heat slightly and continue cooking, stirring occasionally, until the sausage begins to brown nicely (about 5 more minutes). Stir in the tomatoes, parsley, salt and pepper, and continue to cook for another 2 to 3 minutes. Deglaze the pan with sherry, bringing it to a boil to allow the alcohol to evaporate.
3. Stir in the pasta, butter, Parmesan and just enough of the reserved water to make a sauce to coat.
4. Serve topped with additional Parmesan and basil.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.