Pasta with Sausage & Lentils
2 links of hot sausage
8 oz. canned lentils, drained
2 cloves garlic, minced
8 oz. mezzi rigatoni
3 oz. Italian parsley, chopped fine
2 oz. Pecorino Romano
3 oz. chicken stock
3 oz. olive oil
Cook the rigatoni in a pot of salted, boiling water for 7 to 9 minutes, then set aside along with some of the pasta water.
Cut the sausage links into 1/2-inch pieces, then heat them in a nonstick sauté pan until browned all over.
Remove the sausage to a plate then drain and de-grease the pan.
Using the same pan, heat the olive oil.
Add the garlic, lentils, sausage pieces, and chicken stock to pan.
Stir, then allow the mixture to reduce by 20%.
Add the cooked rigatoni to the pan and stir again. Use reserved pasta water as needed to maintain desired consistency.
Serve with a generous topping of Pecorino Romano cheese.