13 oz smoked sausage

1 tbs extra-virgin olive oil

1/2 sweet onion, finely diced

1 clove garlic, minced

2 oz sun-dried tomatoes, julienned and dry packed

8 oz penne

2 c low-sodium chicken broth

3/4 c half-and-half

1/2 c grated gruyere cheese

2 tbs freshly chopped parsley

Slice sausage into 1/4″ thick rounds, then set aside. In a deep 12″ skillet over med heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.

Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.

4 servings