Marry Me Pasta

I used this^[1] recipe to make a lovely pasta dish, but adapted it with my Homemade Pasta Dough and made a few other changes:

1. Used hot Italian sausage instead of chicken, but honestly, do whatever suits you
2. Added goat cheese as a garnish
3. Didn't actually make a roux or add the parmesan to the sauce, which helped the sauce feel a little lighter

Ingredients

Chicken and Pasta

• 16oz of hot Italian sausage
• Homemade Pasta

Roux

• 3 tablespoons butter
• 2 teaspoon garlic, minced

Sauce

• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup sun-dried tomatoes, drained
• 1 teaspoon paprika
• 2 teaspoons dried Italian seasoning
• Fresh basil and goat cheese for garnish

Instructions

Prep Your Ingredients

1. Follow the Homemade Pasta Dough recipe until you cut the dough into your preferred shape
   1. It's best to save this until right before dropping in the boiling water to prevent clumping
   2. You could also heavily dust the sheets with flour right before cutting to give yourself some time
2. Fill a large-enough pot half-way with water and set it on the stove to medium-low heat
   1. You will add the pasta to cook near the end, and pre-heating the water will make it easier to time
3. If using bouillon instead of broth, don't forget to mix that together now
4. Prep fresh ingredients
   1. Drain the sun-dried tomatoes if necessary, and chop if desired
   2. Chop fresh basil leaves
5. Unsleeve the sausages or cut the meat you're using into 1-inch pieces
   1. If using unspiced meat (like whole chicken), season with salt and pepper

Cook it all

1. Add the sausage to a large non-stick pan and bring up to a medium^[2] heat.
   1. Break apart and cook on one side for 3-5 minutes until nicely browned, then flip and cook for another 3-5 minutes, continuing to break apart.
   2. Continue to break apart and cook until there is no more raw meat in the mix.
   3. If using a less fatty meat like chicken, heat a drizzle of olive oil on medium until it shimmers, then add the meat and cook on one side for 3-5 minutes until nicely browned, then flip and cook for another 3-5 minutes until the chicken is no longer pink and cooked through.
2. Transfer the sausage/chicken to a bowl or plate and set it aside.
3. Add the butter to the pan of frond^[3]
   1. Once it is melted, sauté the garlic for 30-60 seconds, constantly stirring, until it's fragrant.
4. Add the drained sun-dried tomatoes, paprika, and Italian seasoning, pour in the chicken broth and heavy cream, and season with salt and pepper to taste.
   1. Reduce heat and simmer the sauce for 4-6 minutes to thicken it
5. While the sauce thickens, add the fresh pasta to the pot of boiling water^[4] and cook 2-4 minutes until it's al dente^[5]
6. Add the sausage and cooked pasta to the pan and stir to coat.
7. Serve, garnishing with chopped basil leaves and goat cheese

Pre-basil, pre-goat cheese