Two Pot Penne With Chicken Sausage

• 1 Bag or box of penne
• 3 Chicken Sausage links (I used Trader Joe's Chicken with Sundried Tomato)
• 1 Can fire roasted diced tomato
• 1 Small fennel bulb, sliced thin
• 1 Small yellow onion, diced
• 2 Celery stalks, diced
• 2 Garlic cloves, minced
• 1/4 cup Goat cheese
• Parsley for serving
• Salt, pepper, and smoked paprika to taste

1. Brown the chicken sausage in a large saucepan over medium heat. Scoop out the sausage and set aside.
2. In the remaining fat, saute the onion, fennel, and celery for about ten minutes until soft and translucent. Season with salt, pepper, and smoked paprika. Then add in the garlic and cook for thirty more seconds or so.
3. Pour in the can of tomatoes and add the sausage back in. Mix all of the ingredients together. Let simmer for 20 Minutes to an hour, depending on how much time you've got.
4. Meanwhile, cook the penne to just almost al dente. Drain and set aside.
5. When you're just about ready to serve, add the penne to the sauce pan, along with the goat cheese. Mix well and let simmer for a few minutes so the flavors meld a bit.
6. Sprinkle with parsley and serve!

penne, chicken sausage, tomato, fennel bulb, yellow onion, celery, garlic, goat cheese, parsley, salt

Taken from food52.com/recipes/73749-two-pot-penne-with-chicken-sausage (may not work)