I’m playing catch-up this week! All the recipes you’ve seen since I got back from California were made earlier in the week and now I’m finally getting around to posting them! Today’s recipe was actually Tuesday night’s dinner and the next recipe post was Thursday night’s dinner, and then I’ll be all caught up.
So on to Tuesday’s dinner:
12 ounces rigatoni (3/4 box)
1 tablespoon olive oil
1 onion, sliced
6 ounces fully cooked chicken sausage links, sliced
1 small bunch broccoli, cut into florets and stems sliced
1/4 cup grated Parmesan (1 ounce)
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring frequently, until beginning to soften, 2 to 3 minutes. Add the sausage and cook, tossing, until browned, 2 to 3 minutes more.
So like I said, I made this dish for dinner on Tuesday night, however, I got home late from a happy hour and was in such a rush to get dinner on the table that I forgot to take pictures! I ended up making it again on Friday for lunch so I could get the photos for this post. Luckily, the recipe is yummy enough to make twice in one week. It it a very simple recipe and the second time around, I reserved more of the pasta cooking water to add to the dish once the pasta and cheese were incorporated to help loosen the dish up. The second time I make this, the onion I used was substantially larger, which created larger onion strips, so if I make this again, which I probably will, and use a large onion, I’ll slice the strips in half so they disperse more evenly though out the dish. Coming in at 512 calories per serving, this recipe is a great meal if you are in a hurry to get dinner on the table (and don’t need to photograph it) to feed the hungry bellies in your house!