Sunday, November 8, 2009

Sausage Penne

Dinner tonight was thrown together at the last minute with a couple stipulations: it couldn’t be too spicy and shouldn’t be super salty. My stomach was doing loops and those two things wouldn’t help the situation. So after some quick thinking, this was what Daren came up with.
  • 2 Tarantino brand Italian sausages, casing removed
  • 1 large carrot, ½ inch pieces
  • 1 celery stalk, ½ inch pieces
  • 1 can Great Northern beans, with juices
  • 1/3 can Swanson’s chicken broth, 33% less sodium
  • 1 ½ cup penne pasta
  • pepper
  • garlic powder (fresh garlic if you have it)
  • chipotle hot sauce (optional)
  • sauce pan
  • frying pan
  • frying pan lid
Fill pot with water. Add a pinch or two of salt. Let it come to a full boil. Add the pasta, stirring occasionally so as to break the stickier pieces apart. Let cook until desired state; we like ours slightly slippery and tender. Drain. Return to pot.

Sausage base
Throw the sausage, carrot, celery, beans and their juice, and chicken broth in a large skillet with pepper, garlic, and a small dab of chipotle sauce. Break up sausage to desired size; the smaller the chunks, the quicker they'll cook. Heat on medium-high, about 7. Let simmer long enough to allow the sausage to completely cook, stirring occasionally. Cover with lid and continue to simmer on low heat, about 4, for 10-15 minutes. Serve over pasta.

The grand total of this delicious meal for two was a whopping $3.06 with enough leftovers to fully fill a 36oz tupperware container.
  • sausage 1.08$
  • carrot 20¢
  • celery 10¢
  • beans 88¢
  • chicken broth 17¢
  • penne pasta 63¢

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