Pasta with Sausage, Peppers, and Corn
Marlynn Schotland, Urban Bliss Life
of boiled pasta
the shape is your choice; we chose medium shells but penne would work nicely with this
small yellow onion
package of al fresco All Natural Roasted Pepper & Asiago Chicken Sausage
sliced into about 1/2-inch thick slices
Columbia Crest Unoaked Chardonnay
Corn kernels from 3 cooked ears of corn
Optional: chopped parsley
freshly grated Parmigiano Reggiano
In a large pot, boil water and cook pasta according to package directions.
In a large saute pan, heat the olive oil over medium-high heat.
Add onions and garlic, and saute about 1 minute, stirring constantly.
Add red and green peppers, and saute for about 3 minutes.
Add sliced chicken sausage, and cook for about 5 minutes.
Turn heat down to medium and slowly add the Chardonnay, stirring the ingredients as you pour.
Continue stirring the ingredients so that they soak up the Chardonnay for about 3-5 more minutes.
Add the shucked, fresh corn kernals and stir all of the ingredients together and continue sauteeing for about 2 more minutes.
Add the cooked pasta and combine all ingredients well.
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