This flavorful pasta dish features a lip-smacking sauce.
Fragrant sausage is browned in a Dutch oven releasing all its tasty drippings.
Then onion and apples caramelize in said drippings, developing deep flavor.
Photo:Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily Hall
The noodles glisten in the savory sauce while the caramelized onions, apple, and sausage take center stage.
If you spot browned bits, use a few tablespoons of water to deglaze the pan and stir.
Those browned bits can burn and turn the mixture bitter.
This recipe was developed by Tricia Manzanero.
Ingredients
1Tbsp.olive oil
116-oz.
campanelle or penne pasta
3clovesgarlic, finely chopped (about 1 Tbsp.)
Transfer to a plate with a slotted spoon.
Caramelize onions and apples:
Reduce heat to medium.
Add butter to pot; cook, stirring, until melted, about 1 minute.
Cook pasta:
Meanwhile, bring a large pot of salted water to a boil.
Cook pasta for 1 minute less than package directions for al dente.
Drain, reserving 1 cup cooking water.
Cook, stirring, until cheese is melted and pasta is lightly coated, 2 to 3 minutes.
Top with thyme and cheese.
Make Ahead:Store leftovers in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop.
2,000 calories a day is used for general nutrition advice.
