Rigatoni with Sausage and Parsley

While standing in line at Macy's one day, I saw Martha Stewart Everyday Food cookbook called "Great Food Fast." I picked it up and paged through it and decided it looked like it would be good. The first recipe I made was Rigatoni with Sausage and Parsley. I couldn't find it online, but here is the recipe:

Rigatoni with Sausage and Parsley (from "Great Food Fast" and everyday food cookbook from the kitchens of Martha Stewart Living; published by Clarkson Potter, copyright 2007):
Ingredients:
1 pould bulk spicy Intalian sausage, removed from casings and crumbled
2 medium red onions, halved and sliced 1/4-inch thick
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and fresh ground pepper
1 pound rigatoni (or other short tubular pasta)
3 cups packed fresh flat-leaf parsley leaves
1/2 cup grated Parmesan cheese, plus more for garnish, if desired

Directions:
1. In a large nonstick skillet over medium-high heat, cook the sausage until browned, breaking apart any large pieces with a wooden spoon, about 5 minutes. Reduce the heat to medium. Add teh onions; cook, stirring occasionally, until the onions are caramelized and the sausage is cooked through, 10 to 12 minutes. Add the broth; cook until heated through, 3 to 5 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain; return to the pot.

3. Add the sausage mixture, parsley, and Parmesan to the pasta; toss to combine. Season with salt and pepper.

Penne Gorgonzola with Chicken

This was another hit recipe. After making several new recipes that have all been really good, I am just waiting for one to turn out to be not-so-hot. But I guess that will be another day because we loved this one.

I made a few changes to the recipe. I used more olive oil and 2 cloves of garlic. I didn’t have any cream so I used a little extra chicken broth and a big spoonful of sour cream. (I liked the sour cream, I think it added a nice little tang that the cream wouldn’t have.) I also mixed a little cornstarch in with a little broth to thicken it. I also used dried sage, about 2 heaping teaspoons.

Penne Gorgonzola with Chicken from the October/November 2009 issue of Taste of Home

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon Crisco® Pure Olive Oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions:
Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.