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Ingredients
8 ounces mild Italian sausage, cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced into half moons
2 cloves garlic, chopped
1 tablespoon plus 1/4 teaspoon coarse sea salt, divided
2 cups red grapes
1 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes (or more to taste)
12 ounces short pasta like penne or farfalle
2 tablespoon grated Parmesan
1/4 cup chopped fresh parsley (or 1/2 cup chopped fresh basil)
Preparation
Put a large pot of water on to boil. While the water boils, cook the sausage over medium heat in a large skillet. Stir frequently until the sausage is browned and releases its fat. Remove the sausage and place on a paper towel to drain. Depending on how much fat your sausage expressed, you may want to add the olive oil to the skillet. Over medium heat cook the onion, garlic and ¼ teaspoon salt, stirring frequently until onion is a little golden – being careful not to burn the garlic, about 2-3 minutes. Add the chicken broth, grapes, and red pepper flakes to the skillet and increase the heat to medium-high. Stir contents occasionally until the sauce thickens and the grapes either soften or burst. Return the sausage to the skillet, stir and turn the heat off.
To cook the pasta, follow the package directions for cooking time and be sure to add the remaining 1 tablespoon of salt to the boiling water. Drain the pasta, add it to the skillet, turn the heat up to high, and stir. Cook until the pasta is well coated with the sauce and everything is hot. In four bowls, spoon in the pasta and sprinkle with fresh parsley or basil and Parmesan cheese.
