This post is sponsored by al fresco. All opinions are my own.
Oh yum! I have been making this recipe for many, many years. It is one of my favorites! Now, you know I’m all about short cuts, but in this recipe chopping up an onion, bell pepper, and three fresh tomatoes is done in a flash and there you go, a delicious meal with fresh ingredients!
We eat or cook with sausage at least once a week. We just love sausage, so I was thrilled to receive three packages of al fresco chicken sausages to try. We used the Roasted Garlic Chicken Sausage in our recipe, but we enjoyed the Buffalo and Chipotle Chorizo grilled.
Al fresco is the #1 chicken sausage brand in the U.S., with over 20 gourmet varieties of chicken products, each with 70% less fat than pork sausage and free of gluten, nitrites, nitrates, preservatives and artificial ingredients. Food should be good AND good for you!
1 12 oz package of al fresco Roasted Garlic Chicken Sausage
1 bell pepper
1 medium onion
3 Roma tomatoes (about 1/2 pound)
1 clove garlic
8 oz Penne pasta
1 tablespoon olive oil
1 teaspoon dried basil
3 tablespoons dry white wine
Salt and Pepper to taste
Prepare pasta according to package directions. Set aside and toss with olive oil. Keep warm. While pasta is cooking slice the sausage and veggies.
Over medium high heat fry the al fresco chicken sausage for about 5 minutes in a 10 inch skillet. Add the onions, peppers, and garlic. Cook veggies to desired doneness. I like my onions fried until they are transparent, browning, and sweet.
Add the tomatoes, basil, and wine and cook until the mixture is hot, about three minutes.
Toss with the pasta and enjoy! This skillet is just bursting with flavor. I love it! A couple of the kids pick the veggies out and that’s okay, but my youngest cracked me up. He just picked out all the sausage and then asked for more! Ha ha!
Click over to the al fresco site to download a coupon and enter to win a fabulous al fresco weekend getaway to New York City to visit the BA Kitchen!
Mmmmm….that looks/sounds delicious!
Now I know what I’m making for dinner tonight….except I’ll be adding some shredded parmesan cheese on top (gotta have cheese).
Thanks for sharing this recipe, Esther = )
Agree! Gotta have cheese. Great addition. Thanks so much Deb.