Product Flavor: Entrees, Olive Wood Smoked
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Smoky Mozzarella Pasta with Chicken Sausage
Ingredients
Scale
- 2 T Pinehurst Olive Oil Wood Smoked Olive Oil
- Andouille Chicken Sausage, 4 links sliced (We used Gilbert’s brand)
- ¼ cup sun-dried tomatoes, finely chopped
- 5 cloves of Garlic, chopped
- 1 ½ cups Half and Half
- 1 cup shredded Mozzarella Cheese
- 8 oz. Penne Pasta
- ¼ tsp red pepper flakes, add more if desired
- Salt and fresh cracked pepper to taste
- ¼ tsp. Beautiful Briny Campfire Sea Salt (Sold in store!)
Instructions
- Heat 1 T Wood Smoked Olive Oil in a large skillet of medium-high heat. Add sliced chicken sausage and cook for 4 minutes, stirring to cook evenly. Remove sausage from skillet.
- In the same skillet, add 1 T Wood Smoked Olive Oil, the sun-dried tomatoes, minced garlic, and red pepper flakes, cooking for a minute, stirring constantly.
- Add Half and Half and bring to a boil. Add shredded mozzarella cheese and reduce heat. Keep stirring until the cheese is melted. Add the Beautiful Briny Campfire Sea Salt and reduce to a simmer.
- Meanwhile cook pasta and drain.
- Add pasta and chicken sausage back to the skillet and stir. Add salt and pepper to taste!
- Garnish with fresh parsley and grated parmesan cheese! Enjoy!