Sausage finds its way from the seasonal grill to the one skillet recipe! So easy!
4 Links from any favorite Queen City Sausage package. Beef Smoked Sausage used here.
8 OZ Italian Trottole Pasta. Any favorite pasta will do.
32 OZ Vegetable Broth
2 Medium Carrots
½ Large Red Onion
15 OZ of Garbanzo Beans (1 Can)
6 OZ Snap Peas
2 Baby Bok Choy—Cut in half—Yield 4 Pieces
8 OZ Water
In a medium skillet, add the 8 OZ of water. Medium-low heat. Slice the carrots thin and add. Slice onions and add. Simmer to soften the carrots. Let the water cook down. Add the vegetable broth. Add the pasta. No need to cook pasta separately. Once the pasta is
softened, add the garbanzo beans. Slice the sausages ¼” thick and add. Cover and simmer for 3 minutes on low heat. Add the bok choy. Simmer for 1 minute covered. Always feel free to customize. Consider adding a pinch of salt and pepper for flavor. Spinach leaves add great flavor and color. Cherry tomatoes are fun. Serves: 4-5