Pasta with Red Grapes and Sausage

I found this recipe for Pasta with Red Grapes and Sausage, or as Greg likes to call it, “Grapeful Pasta” in a magazine I was flipping through years ago. I thought it sounded interesting. I had never had pasta that used grapes in the sauce, and it really is incredible how flavorful the grapes make the dish. They burst and explode. and then the pasta is coated in their juices. The red grapes make a savory sweet sauce that pairs well with all of the other ingredients – a yummy combination of sweet, spicy, and salty.
Not only does this meal taste good, it also provides some nice health benefits. Red grapes are high in antioxidants that fight inflammation – nobody likes inflammation. I have made this dish many times, and I never get sick of eating it for dinner. This meal also saves really well for leftovers. Enjoy!

Recipe for Pasta with Red Grapes and Sausage

INGREDIENTS

Aidells Chicken Sausage Links, cut in to 1/4 to 1/2-inch thick slices
2 Tbsp. of olive oil
1 small red onion, cut in to very thin and small slices
2 cloves garlic, minced
1 Tbsp. plus 1/4 tsp. of kosher salt, divided
2 cups of seedless red grapes
1 cup of chicken broth
1/4 – 1/2 tsp. of crushed red pepper flakes (totally based upon your heat-threshold preferences)
12-ounces of whole grain penne pasta
3 Tbsp. of grated fresh Parmesan cheese
1/4 cup of fresh parsley or 2 Tbsp. of dried parsley flakes
Freshly ground black pepper

DIRECTIONS

Put 1 tbsp. of olive oil in a very large saucepan set over medium heat. Add the sausage to the pan and cook, stirring frequently until sausage is browned (about 10 minutes). Once sausage is done cooking, remove it from the pan using a slotted spoon and put it on to a plate. Set aside. Add another 1 tbsp. of oil to the saucepan and return the heat to medium. Add the onions and the garlic to the pan with 1/4 tsp. of kosher salt and stir until the onions are soft, about 2 to 3 minutes. Add in the red grapes, broth, and red pepper flakes. Increase the heat to medium-high. Stir the mixture and cook for about 10 minutes, or until the grapes burst and the sauce thickens. While the grapes are cooking, bring a large pot of water to boil. Once grapes have burst and have cooked for at least 10 minutes, return the sausage to the saucepan with the grapes and stir. Turn off the stovetop.
When the water boils, add the 1 tbsp. of kosher salt to the pot. Add in the pasta and cook as directed on pasta package. When pasta is done, drain the pasta well and then add it to the saucepan. Turn the heat to high. Cook until the sausage is hot and the pasta is coated with the sauce, about one minute. Remove from heat and divide amongst serving dishes. Top each serving with parsley, Parmesan, and freshly ground pepper. Enjoy!
Adapted from: Self Magazine

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