PENNE WITH SAUSAGE AND PEAS

JUST PLAYING WITH SOME SOFTWARE OPTIONS FOR A SAMPLE COOKBOOK LAYOUT...




Ingredients
•8-12 Oz. Penne Pasta, uncooked
•EVOO
•¾ Lb. Andouille sausage (or ANY favorite sausage)
•2 Cloves, Garlic (minced)
•1 Lb. Tomatoes, Seeded and Chopped
•¼ Tsp. Salt
•Dash (to taste) – Paul Prudhomme’s Seasoning Magic Pork and Veil Magic
•½ Cup, Low Sodium Chicken Broth
•1 Cup, Frozen peas, thawed
•1/3 Cup, Fresh Grated Parmesan cheese

Directions
1.Fire up BGE to full flame and heat a large pot (a CI double broiler will work fine) of lightly salted water to boiling; Add pasta and cook until tender then drain and set aside.
2.Reduce BGE to medium-high heat and drizzle EVOO in bottom of double broiler. Add garlic and sausage, sprinkle on a dash of PP’s Pork Magic and cook until browned (turn/stir occasionally). Remove from heat.
3.Place Paella Pan on grid and add drizzle in some EVOO. Add the tomatoes and salt and cook for 2-3 minutes.
4.Return the sausage to the Paella Pan then add the chicken broth and peas and heat through.
5.When hot, add the pasta and stir well. Add the cheese and toss until melted. (Option: Add Cheese as a garnish instead of melting with the pasta). Remove from heat and serve right from the Paella pan.