This pasta i discovered when i was looking on a website and the technique that they used to cook the pasta i never saw before and it turned out great. You don’t cook the pasta in a bunch o water and then drain it, you you cook it in a little bit of chicken stoke until the liquid evaporates and you keep adding more and more chicken stoke until the pasta is fully cooked. And since it is cooked in chicken stoke it gives it a lot better flavor. Our family loves caste iron skillets. They never brake, you can never lose them because they are so heavy and they are so easy to wash. That is way we cook this pasta in a skillet.
5 cups chicken stock
1 Tab Olive oil
12 oz. bow tie pasta (or any kind of pasta you want)
1/4 cup chopped onion
1 package of Andouille sausage, Chopped in to chunks (4 links)
¼ tsp salt
¼ tsp black pepper
2 Tbls Parmesan cheese
In a pot heat chicken stock to a simmer, do not boil.
In a large skillet, swirl a little olive oil. Heat over medium high heat. Add sausage and onion and cook until browned and cooked through. Remove from pan and put on a plate.
Reduce heat to medium. Swirl about a tablespoon of olive oil in skillet. Add penne tossing to coat in the olive oil. Cook for about 5 minutes, stirring often, until lightly toasted.
Add about a cup of chicken stock to the pan. Stirring freqently, until most of the liquid is absorbed. Add another cup of stock. Keep doing this until the pasta is cooked through.
Add sausage back to the pan. Add Parmesan cheese, season with salt and pepper. Stir and heat until sausage is warm.
Serve with additional cheese.