Penne Asiago
- 2 hot Chorizo sausages (6 inch links)
- 2 tbspthopped onion
- 3tcallions (green onions)
- 1/2 tspthyme
- 1 tbsptutter or olive oil
- 2 tbsptliced, pitted sun dried black olives
- 1 tbsptesto
- 1/3 cuptrated Asiago cheese
- 1 cupt5% cream (whipping)
- 1/4 cuptadicchio - julienned
- salt and pepper to taste
- 8 ozstenne (or pasta of choice)
- Using a skillet (with lid) pour in enough cold water to cover the bottom of the pan. Add the sausage, partially cover, and cook over medium heat until the pan is dry and the sausage is starting to brown. Remove the sausage, slice into 1/2 inch circular pieces and set aside. Clean the pan and return to slightly less than medium heat. Add the butter or oil, the chopped onion, scallions and thyme. Saute for a minute or two and then add the sausage pieces. Continue cooking until sausage is no longer pink. Meanwhile, prepare the pasta, and in a separate saucepan combine the cheese and cream and heat until the cheese is melted (do not allow to it to boil). Stir in the pesto and then pour the whole combination into the sausage mixture. Add the olives and radiccio, season to taste and add the cooked penne. Toss briefly and serve with fresh grated parmesan.
sausages, onion, scallions, thyme, butter, black olives, pesto, cheese, cream, salt, penne
Taken from www.epicurious.com/recipes/member/views/penne-asiago-1200282 (may not work)