The linked recipe is from Johnsonville’s website.  It’s for a Four-Cheese Italian With Garlic Basil Sauce.  I modified it for what we had on hand.


It may look like a lot of ingredients, but watch how quickly it comes together!


Here’s what ingredients I used:


  1. - 5 - 6 ounces dried rotini pasta, cooked to al dente

  2. - 1 Tablespoon olive oil

  3. - 1 onion, finely chopped

  4. - 1 Tablespoon garlic, minced

  5. - 1 previously grilled Hot Italian Sausage Link, sliced thinly

  6. - 1 previously grilled Mild Italian Sausage Link, sliced thinly

  7. - 1 cup of frozen and thawed broccoli florets

  8. - 14 ounces water

  9. - 1 Tablespoon chicken base

  10. - 1 1/2 Tablespoons corn starch

  11. - 1 teaspoon tomato paste

  12. - 1 teaspoon onion powder

  13. - 1 teaspoon garlic powder

  14. - 1/2 teaspoon Pork Chop Seasoning (www.penzeys.com)

  15. - 1/4 teaspoon kosher salt

  16. - pinch cayenne pepper

  17. - pinch brown mustard seeds

  18. - 3/4 - 1 cup of combined diced Fontina and mozzarella cheese (to taste)

  19. - Small handful fresh Basil leaves

  20. - Parmesan cheese


Directions:


Warm the olive oil in a skillet over medium-high heat.  Saute the onion and garlic until soft.  Add sliced sausages and cook until slightly browned on the edges and heated through.  Add broccoli.


Combine the water, chicken base, corn starch, tomato paste, onion powder, garlic powder, Pork Chop Seasoning, salt, cayenne and mustard seeds in a large measuring cup.  Whisk until smooth.  Pour into the skillet with the sausage, broccoli, onions and garlic.  Bring to a boil and stir for 2 minutes until thickened.  Add cheese to taste (or for texture).  Stir in cooked pasta.


Serve immediately and garnish with torn basil leaves and a dusting of Parmesan cheese!  It was so nice to be able to mix everything in the measuring cup and just pour it into the skillet and have a nice sauce!  Eric and I both gave this two thumbs up!  ENJOY!!!