Ingredients

• 1 package Phil’s Finest Kale Chimichurri Chicken Sausage
• 2 ea shallots, thinly sliced
• 1 cup white wine, vermouth or chicken broth
• 1 box DeCecco Fusilli no. 34
• 1 chunk Parmigiano Reggiano,
  finely grated
• 1 tsp Black pepper, cracked
• 1 tbsp EVOO plus as needed for finishing

Method

1. Fill your tall-sided pot with water, cover with lid, and set over high heat to bring to a boil. Add a big pinch of salt to the water as it heats.
2. Set your dutch oven over medium heat, add olive oil.
3. While your dutch oven is heating up, slice your chicken sausages into ¼ inch thick coins. Add the slices to the hot oil and fry until golden & crispy. Remove.
4. When your water comes to a boil, add pasta and cook for 9 minutes, stirring occasionally.
5. In the same oil, add sliced shallot and cook, stirring continuously, over medium heat until soft and slightly golden. Add your cooked chicken sausage back and stir. Deglaze with white wine/vermouth or chicken broth and simmer until liquid is completely absorbed and reduced.
6. When pasta is cooked, remove from heat and strain in a colander. Immediately add the cooked pasta to your dutch oven along with grated parm and cracked black pepper, stir to incorporate.
7. Serve in a wide, flat bowl with more parm and a drizzle of olive oil on top.