Saturday, April 21, 2012

Al Fresco to the rescue!

A couple of nights ago I was in my local Wal-mart.  I wandered over to the poultry area and spied a package of Al Fresco Spicy Chipotle Chicken Sausages - they were marked down to $2.79 due to an approaching sell by date.  I had a $1 off coupon, making these sausages a snagtastic bargain! 

The only problem.  What to make with them.  The website didn't have any recipe for the fresh variation of this flavour of sausage.  I did what I do best and I made up a recipe!

Without further delay I present:  Creamy Penne al Fresco.  Serves 2-3 people

5 ounces uncooked Penne Pasta
4 links Al Fresco Spicy Chipotle Fresh chicken sausage (this is the uncooked style)
3 Tablespoons Grapeseed oil (or Extra Virgin Olive Oil)
1/4 cup Pinot Grigio white wine
1 1/2 Tablespoons flour
1 Tablespoon unsalted butter
1/4 cup heavy whipping cream
3/4 cup 1% milk
1 teaspoon Emeri's Bayou Blast
1 1/2 ounces fresh spinach leaves
1 1/2 ounces chopped fire roasted red pepper
3/4 cup shredded mozzarella cheese

Boil pasta according to package instructions.

Meanwhile pour oil into a saute pan - heat over a medium high heat and cook sausages.

Remove sausages to a cutting board and allow to rest.  Add the wine to the pan and allow to deglaze.  Add the butter and flour slowly whisk to incorporate and make a roux.  Add the whipping cream and milk, whisking to incorporate.
Add the Bayou Blast seasoning, and stir to incorporate. Add the cheese and stir into sauce until melted. Add the spinach and bell pepper, stir until the spinach leaves are wilted down. Remove pan from heat.

Slice sausages on the diagonal, add sausages back to pan, mixing to combine

Drain pasta. Divide pasta into serving bowls, top with the sausage cream mixture.



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