Quick and Easy Chicken Sausage Pasta

Happy Monday and for anyone who is doing Chicago, a very happy race week!  I hope everyone had a great weekend.  Here in Chicago, we had some dark and chilly weather mixed with some high winds and rain on Saturday morning for our final group run.  Incredibly, we had a really great turn out.

Saturday was also awesome because Rock and I got to run together for the first time in months.  We did about 5 miles at what I would consider my half marathon pace.  With the wind at our faces and covered in a chilly rain, it felt great to be back and with my husband too!

Today I have a quick little recipe for you.  It is perfect if you are looking for a little carb loading before race day (although you really don’t need pasta to take care of this).  It is also a very quick recipe I threw together the other night.  As you might have noticed with my recipes as of late, everything is about quick and easy.  With a baby (and a dog who cries when the baby cries) I am all about trying to get back in the kitchen but also get something done before the crying begins.

ChickenSausagePasta

Although I am generally not a huge fan of sausage, I love chicken sausage.  The one I chose was a chicken and gouda sausage and it was delicious and a lighter take on the usual Italian version.  We also made this a few nights later with some venison sausage that my brother gifted to us.  It was amazing!

Ingredients:

Chicken sausage (or any sausage) sliced into 1/2 inch pieces

Mushrooms, sliced

1 Onion, diced

1 bottle of nice marinara (or two cans of diced Italian tomatoes)

1 bottle of left over red wine

Olive oil (I used some delicious truffle oil that my mom brought back from Italy…yum!)

Pasta of choice (we used Orecchiette and rotini)

Directions:

Put a tablespoon of oil in a pan over medium high heat and cook sausage all of the way through.  Add the veggies and continue to cook until slightly tender.  Add the marinara.  Then add a few tablespoons of left over red wine to the jar and swirl to get everything off of the sides.  Pour into the marinara and allow to simmer for a few minutes.  The red wine will give your jar of sauce a really great flavor!

Meanwhile, bring some water to a boil and cook your pasta of choice.  I liked the orecchiette or rotini because it holds the sauce in each noodle just like a little spoon.  Once done, drain.  Add the sausage and sauce to the pasta and let simmer for a few minutes to allow the flavors to combine.

Enjoy!

One thought on “Quick and Easy Chicken Sausage Pasta

  1. Carb loading? Me? NEVER. We’ve already talked about it, but damn the weather was cray this weekend. So glad that you and Rock got to run together! I have no clue what my half marathon pace would be now. I have no clue what my marathon pace is! I guess I’ll figure that out Sunday?

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