Look at that picture.....that pasta dish looks decadent and creamy and rich and sinful, doesn't it? Hold on to your hats because I'm going to tell you that it's actually pretty healthy. Well, as healthy as a pasta dish with a creamy sauce could be, that is! This is considered a "lighter" pasta recipe (because you use low fat evaporated milk), so go ahead, indulge yourself!
I was actually surprised at the whole grain pasta. I have had whole wheat pasta before and it's always been, well, sort of flavorless and overly chewy. This was my first time actually trying the whole grain. I actually really liked it. Granted the sauce is amazing and could be poured on anything and it would taste great, but honestly, I tried the pasta without anything on it and I was impressed by it. It was wheaty and the perfect pasta texture. I even took some for lunch the next day, minus the sauce, just to see how it would hold up as a leftover. I just tossed it with some olive oil, parmesan cheese, and some Italian seasoning and it was still extremely tasty. I believe I will be making more of the whole grain pasta in the future...
The sauce was so simple to throw together and it was super creamy and rich and even a little spicy. I used 2 links of hot Italian sausage and 1 link of chorizo sausage and it was a perfect combination. If you don't like spice, stick with the sweet or mild Italian sausage. I think I might even make this again and just use the chorizo...mmmmm...that would be good..... Endless possibilities, don't you just love them!!
Whole Grain Penne with Creamy Sausage Alfredo
Adapted from Rose Reisman
8oz. whole grain penne pasta
3 sausage links - I used 2 links of hot Italian sausage and 1 link of chorizo
1 teaspoon vegetable oil
1 cup chicken stock (you can use beef or vegetable stock instead)
3/4 cup low fat evaporated milk
5 teaspoons all purpose flour
1/4 - 1/2 cup grated parmesan cheese (depends on how parmesany you want it)
2 Tablespoons fresh chopped parsley
Cook the pasta according to package directions; drain well.
Meanwhile, mix together the chicken stock, evaporated milk, and flour; set aside. Heat the oil in a skillet and add the sausage. Break the sausage up with a wooden spoon and cook approximately 5 minutes, or until the sausage is just cooked through. Add the sauce mixture to the pan and simmer until just thickened, about 3-5 minutes, stirring constantly. Add the parmesan cheese and stir to combine.
Pour sauce over the pasta, sprinkle with parsley and serve!