1 medium yellow onion chopped
2 garlic cloves minced
1 medium carrot grated
1 lb mild Italian sausage casings removed
2.5 cups uncooked penne pasta
2 cups crushed tomatoes
1.5 cups chicken or vegetable stock
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded Pepper Jack cheese
chopped basil for garnish
Heat up oil in large skillet. Add chopped onion and minced garlic and saute on medium heat for 2 minutes. Add shredded carrot and saute until onion is translucent.
Add sausage and cook until done, breaking it up with a wooden spatula.
Add pasta, crushed tomatoes and stock to pot. Stir well.
Season with salt and pepper. Bring all to a boil.
Reduce the heat to simmer. Cook, covered, stirring often, until the pasta is done.
Remove from heat and uncover pot. Top pasta with shredded cheese.
Remove from heat and uncover pot. Top pasta with shredded cheese.
Cover for 3 minutes, or until the cheese is melted.
Notes
This dish is great reheated the next day. It can also be frozen for up to 3 months.
Notes
This dish is great reheated the next day. It can also be frozen for up to 3 months.
