So dinner tonight turned out to be a HUGE success! Not to mention, I had a blast making it! I always love cooking though, but cooking pasta is so much fun. Pasta and crock-pot dishes are the best because you can add anything and they come out delicious! This little creation of mine was fun because I used different tomatoes then I normally do. I used Fire Roasted, which turned the dish a little on the spicy side, thus the name. :) I had so much fun running around in the kitchen throwing everything in, and then dumping the finished product into my homemade pasta bowl that I created at Color Me Mine. What could be more of a dinner made from love?
After I dumped it in my pasta bowl, I sprinkled on a little freshly grated Parmesan and I dug in. :) I literally ate right out of the bowl because I was so hungry. My hubby wasn't expected home from school for another 2 hours, and so I couldn't help myself. (When I was finished gorging, I fluffed it up, sprinkled it again, put a few parsley leaves, and voila...good as new, and pretty dang cute if I do say. He'll never know!) So, while I'm waiting for him to get home from school I thought I would hurry and post the recipe. I hope you like it!
1 1/2 cups Chicken Stock
1/2 cup Heavy Cream
1 14oz can Fire Roasted Tomatoes
3/4 cup diced Button mushrooms
1 lb. Chicken Thighs cooked and diced
1 lb. Italian ground Sausage cooked
1 lb. Penne Pasta
A handful of Fresh Parsley chopped
A handful of Fresh Basil Chopped
1/2 tsp. Oregano
Dash of Salt and Pepper
1 sweet Onion, diced
3 cloves Garlic minced
1 8oz can Tomato Paste
In a sauce pan heat up the chicken stock, tomatoes, and cream, and let them reduce while you cook everything else.
In a skillet brown your chicken, set aside. Wipe out the skillet with a paper towel, and cook your sausage, don't drain when it's brown. Just spoon the sausage out and keep the drippings. In the drippings place your mushrooms, onions, garlic, parsley, basil, and oregano, and saute until the onions are translucent. Then since your chicken has probably cooled a little, cut it into small chunks. Dump your chicken, sausage, and onion mixture, into the tomato/stock mixture and let simmer while you cook the pasta.
Cook the Penna according to the package instructions making sure to dump a good amount of salt into the water. It's the only chance you are going to get to season your pasta.
Once you drop your pasta, spoon your tomato paste into your sauce mixture. Stir and let simmer.
Once your pasta is al dente, drain and place back into your HUGE pot that you cooked it on. Take your sauce/meat mixture that has been simmering and reducing and dump over your pasta. Mix a little, but don't break your pasta. The reason you want your pasta al dente when you cook it is because once you dump this hot sauce over the pasta, it's going to continue to soften the pasta.
Once all your pasta is covered with sauce, dump your pasta into a Big Pasta Bowl. Sprinkle with freshly grated Parmesan and place a couple parsley leaves on top. Voila!! You're done, and ready to eat.
Now you can either dig in just for you, or put in bowls and serve everyone in your house. :) This should serve about 4-6 people. Enjoy! (If you want some bread with it, look up my great garlic bread recipe and just make it while your pasta is cooking. It's delicious!)