Ingredients
Scale
- 2 teaspoons olive oil
- 12 ounces fully-cooked chicken or turkey sausage sliced
- 1 small red onion roughly chopped
- 1/3 cup red wine
- 14 ounces canned fire roasted tomatoes or Italian diced tomatoes
- 2 cups chicken broth
- 8 ounces bite-sized pasta (gluten free works fine)
- 12 ounces fresh or frozen green beans trimmed and cut into bite-sized pieces
- 1–1/2 cups Italian blend shredded cheese divided
- 1/4 cup feta cheese optional
Instructions
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In a deep 12″ skillet, heat olive oil over medium-high heat. Saute onion and sausage until onion is tender and sausage is browned. Transfer meat and onions to a bowl and set aside.
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Pour wine into pot, and bring to a boil, scraping up any browned bits from the bottom of the pot. Add undrained tomatoes, chicken broth, pasta, and green beans. Return to a boil, and cook according to the cooking time on the pasta package. Stir often, scraping the bottom of the pan, until pasta is tender.
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Add sausage and onions back to pot, and stir in 1 c. Italian blend cheese. Turn off heat, and sprinkle remaining 1/2 c. Italian blend cheese and feta over the top. Cover until cheese is melted before serving.
Notes
Inspired by Spicy Sausage Pasta at Emily Bites.
- Prep Time: 10
- Cook Time: 25