This recipe takes about an hour to make but it is well worth it. Cooking the pasta slow, makes it taste as if the dish has cream added! I purchased the Chicken Sausage from Whole Foods Market and it was perfect in this dish.
6 cups unsalted chicken stock
2 Tablespoons olive oil, divided
8 ounces uncooked penne pasta
1 cup sliced sweet onion
13 ounces Italian chicken sausage, casings removed
2 Tablespoons fresh lemon juice
1 Tablespoon minced Calabrian chiles or hot red chiles (I used 1/4 teaspoon crushed red pepper)
1/4 teaspoon kosher salt
2 Tablespoons grated Parmigiano-Reggiano
Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat. Heat a large skillet over medium heat. Add 1 Tablespoon oil to pan; swirl to coat. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan. Add the remaining 1 Tablespoon oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage mixture from pan. Reduce heat to medium-low. Return pasta to pan. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently. Stir in sausage mixture, juices, chiles, salt, and cheese.
Recipe from Cooking Light Magazine