Low-carb fork: Swap pasta for zucchini noodles or roasted spaghetti squash; keep the pesto cream and sausage as the sauce.
Ingredients
12 ozpenne pasta
12 oz pkgItalian-style chicken sausage, sliced into rounds
1 tbspolive oil
3½ cupschicken broth
1 pintcherry tomatoes, halved
½ cupjarred basil pesto
½ cupheavy cream
½ cupgrated Parmesan cheese
to tastesalt & pepper
Instructions
1Heat olive oil in a large deep skillet or Dutch oven over medium-high. Brown chicken sausage rounds, 4 min.
2Add penne and broth. Bring to boil, then reduce to simmer. Cover and cook, stirring more often in the last 4 min to prevent the bottom from scorching, until pasta is al dente and most liquid is absorbed, 11–13 min.
3Stir in cherry tomatoes and cook 2 min until they start to burst.
4Reduce heat to low. Stir in pesto, cream, and Parmesan. Toss until creamy and coated. Season to taste.