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Wednesday, August 4, 2010

Whole Grain Penne with Creamy Sausage Alfredo

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
Printable Recipe 
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!


Jennifurla said...

This does look sinful and wonderful too

Michelle said...

Sounds delish! What does whole grain mean, anyway? I see "such and such grams whole grain per serving!" on packages these days. What is whole grain? It's not whole wheat, or else it would have that chewiness you talk about. What grain is it that they're leaving whole? I wonder. I might have to investigate. When I buy pasta, it's usually that Dreamfields so that my husband can eat it, and it tastes really good. It's full of fiber, though.

Andrea the Kitchen Witch said...

Jenn this sounds delicious!! I love the evap milk instead of cream, I'm going to try that for sure!!!

Michelle, FYI most 'whole grain' doesn't mean squat. Anything that has more than 1 grain in it, wheat and barley for example can be considered 'whole grain'. Its a LOT like the 'all natural' label on foods, it means NOTHING! Its not regulated :(

Ma What's 4 dinner said...

Oh dear god that looks good. Chorizo is really healthy if you pair it with whole grain pasta right???

Lots of yummy love,
Alex aka Ma What's For Dinner

StephenC said...

Looks and sounds good! We've become fond of Barilla pastas that are about 50% whole grain. We too haven't much like the whole whole grain stuff.

Mary said...

What a delicious dish. I'm starting to use more whole wheat pasta and love to have recipes in which it works well. Yours sounds wonderful. I hope you are having a great day. Blessings...Mary

Yenta Mary said...

I've bought whole wheat pasta for years and years, so I'm used to it. But Tom has trouble with it, so we've been using corn pasta instead or mixing the two; brown rice pasta has more nutrients while being GI benign, but it's too gummy. However, regardless of what type of pasta was used, this sauce is amazing!!! You could truly cook up an old purse and still make a fabulous meal with that sauce poured over it ... :)

Miss Meat and Potatoes said...

This looks to die for Jenn! The whole wheat pasta has grown on me too. I remember the first time I tried it I thought I was eating cardboard. Funny what you get used to. Great post! Missed you while I was 'gone':)

Cheeseboy said...

I am not sure about the whole grain pasta, but I am willing to give it a try.

SnoWhite said...

looks fabulous! I love whole wheat pasta and whole grain -- and since I scored Italian turkey sausage for $1 last week, this recipe will fit nicely on our menu :)

Anonymous said...

Omg this dish is delicious i made it today everybody love it