Sun-Dried Tomato & Sausage Pasta

Ingredients

• Smoked link sausage

  Pork and beef

  14 oz or 397g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sun-dried tomatoes

  1 cup or 54g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Half and half cream

  Fluid

  ¾ cup or 182g

• Swiss cheese

  ½ cup, shredded or 54g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Slice the sausage into 1/4-inch rounds and set aside.
2. Heat the olive oil in a deep 12-inch skillet over medium heat. Add the sausage and diced onion; cook, stirring often, until the sausage browns in spots and the onion softens, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
3. Add the sun-dried tomatoes, dry pasta, chicken broth, and half-and-half. Bring to a boil over high heat, then reduce to a brisk simmer. Stir well, cover, and cook until the pasta is al dente, 10–12 minutes, stirring once or twice to prevent sticking.
4. Remove from the heat. Fold in the cheese until melted, then stir in the parsley. Taste and adjust seasoning with salt and pepper if needed, and serve immediately.