Careme

Ingredients

• Simple Truth® Italian Chicken Sausage Links 12 OZ 12 oz $5.99
• Kroger® Sliced White Mushrooms 8 oz $2.00
• Fresh Roma Tomato 1 lb $1.49
• Fresh Large Green Bell Pepper 1 pepper $0.99
• Jumbo White Onions 1/2 lb $0.99
• Parsley 1/2 bunch $1.29
• Garlic 3 cloves $0.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup used $1.79
• pantry pasta 6 to 7 oz short pasta

Instructions

1. Bring a pot of well-salted water to a boil for 6 to 7 oz short pantry pasta. While the water heats, wash and dry 12 oz Italian chicken sausage links, 8 oz sliced white mushrooms, 1 lb Roma tomatoes, 1 green bell pepper, 1/2 lb jumbo white onion, and 1/2 bunch parsley. Dice the tomatoes, cut the bell pepper into small strips, thinly slice the onion, finely chop the parsley, and mince 3 garlic cloves.
2. Cook the 6 to 7 oz pasta until just shy of al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
3. While the pasta cooks, heat a large skillet over medium heat with a little oil. Add the 12 oz Italian chicken sausage links and brown them for 6 to 8 minutes, turning as needed, until cooked through. Transfer to a cutting board and slice each link into thick coins on a diagonal.
4. In the same skillet, add the sliced 1/2 lb onion and the 1 green bell pepper. Cook for 4 minutes until softened and lightly caramelized at the edges. Add the 8 oz sliced mushrooms and cook 4 to 5 minutes more until they release their moisture and begin to brown. Stir in the minced 3 garlic cloves and cook 30 seconds.
5. Add the diced 1 lb Roma tomatoes, the sliced sausage, and 1 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth. Simmer for 6 to 8 minutes, stirring occasionally, until the tomatoes break down and the liquid reduces into a light, chunky sauce.
6. Add the drained pasta to the skillet along with a splash of reserved pasta water as needed. Toss until the sauce coats the pasta and the sausage, peppers, and mushrooms are evenly distributed. Stir in half of the chopped parsley and taste for salt and pepper.
7. Plate in shallow bowls by twirling or spooning the pasta into a mound, then arranging extra sausage coins and some of the red tomato pieces and green pepper strips on top for a more polished look. Finish with the remaining parsley scattered over each bowl.