Skillet-Toasted Penne with Chicken Sausage

Do you love a good creamy pasta dish, but hate all the calories that come with it? I know I do, that is why I was so happy to come across this recipe in my Cooking Light magazine. The ingredients don't scream creamy pasta dish, but the technique is what makes it happen. This is not a boil some water, lets have pasta, last minute dish. You are cooking for a good hour, but it is worth it. Best part, in my opinion, are the left overs.  A traditional creamy pasta when reheated the sauce separates and you have oil and pasta. This reheats and is just as creamy as when you first made it. Give it a try, you will like it. Enjoy!

Ingredients:
6 cups unsalted chicken stock
2 TBS olive oil
8 oz uncooked penne
1 cup diced sweet onion
13 oz Italian chicken sausage, casings removed
2 TBS fresh lemon juice
1 TBS minced red chile (specifies Calabrian chile, but I just used a red pepper de-seeded - hotter than a jalapeño)
salt to taste
4 TBS grated Parmigiano-Reggiano cheese
1/2 tsp oregano

Directions:
1. Bring stock to a simmer in a saucepan (do not boil). Lower heat and keep warm.

2. Heat a large skillet (with high sides) over medium heat. Add 1 TBS olive oil and swirl to coat. Add pasta and cook 5 minutes. Stir frequently until completely toasted. Remove pasta from pan.

3. Add remaining olive oil, onion and sausage. Cook 10 or so minutes until sausage is cooked through and crumbled. Remove from pan and place in a bowl, cover with aluminum foil to keep warm.

4. Reduce heat to medium-low. Return pasta to pan and add one cup stock. Stir constantly until mostly absorbed (believe me, it will absorb). Once the liquid is almost gone add another cup and stir until almost all absorbed. Repeat until you use all the stock. This takes about 35-40 minutes.

5. Once all the stock has been used and absorbed add the sausage mixture back to the pasta, plus the oregano, lemon juice, chiles, salt and cheese. Keep on stove until all heated through. Serve and enjoy!