Sausage and Pasta!

Tonight’s dinner is a sausage dish made with Gilbert’s Sausage, nutpods, and Savory Spice Raleigh spices!

Here are the ingredients!

· 1 tablespoon of the Citrus Pepper Salt Free seasoning- from Savory Spice

· ¼ cup of the Original nutpods

· 2 packages (8 sausages) of Gilbert’s Caprese Chicken sausage- cut into tin diagonal slices

· 1 box (12 oz.) of Barilla gluten free elbows

· 1 tablespoon of McCormick garlic salt

· 1 tablespoon of salt-for the pasta water

· 1 tablespoon of olive oil- for the pasta water

· 4 cloves of garlic-peeled and chopped in my garlic zoomer

This is one of my favorite dishes to make. It’s so easy and it can feed a crowd, or it’s great for dinner for two if you want some leftovers. To start, I filled a large pot with water and added in the salt and olive oil. When it reached a roaring boil, I added in the pasta. The elbows cooked for 9 minutes while I made the rest of the dish.

In a large skillet, I set the heat to medium, and added in the Citrus Pepper seasoning, the garlic salt, the nutpods, the chopped garlic and the cut up sausage. You can cut up the sausage in any shape you want; I just like the diagonal cut solely for presentation because it looks pretty!

I love using the Gilbert’s Sausage because it is precooked. I do not have to cook it in a separate pan and drain oil off of it like some other brands that are raw.

I stirred up all the sausage to coat it in the seasonings and nutpods. I let it cook together while I waited for the pasta to be done. Once the pasta was done, I drained it and added it straight into the pan with the sausage.