Description
Penne pasta is coated in a silky meld of melting Gouda and cream, dotted with caramelized sausage, sweet-tart apple morsels, and fragrant garlic and parsley.
Ingredients
- 8 oz penne pasta
- 12 oz pork sausage
- 1 medium apple
- 1 small onion
- 2 cloves garlic
- 1 cup shredded Gouda cheese
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing if needed and crumble into the pan.
- Brown the sausage for about 5 minutes, then add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and diced apple and cook for another 2 minutes until fragrant and the apple begins to soften.
- Pour in the chicken broth and heavy cream, bring to a gentle simmer, and let cook for 4 minutes to reduce slightly.
- Lower the heat and stir in the shredded Gouda cheese until melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley before serving.
Notes
- Use smoked Gouda for a richer, more pronounced flavor.
- A tart apple like Granny Smith adds a pleasant contrast to the creamy sauce.
- Substitute turkey sausage or chicken sausage for a leaner option.
- Reheat leftovers gently over low heat to prevent the sauce from separating.