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Pappardelle Rosa with Sausage & Chicken Print Email


12 oz pappardelle pasta
1-2 TBS olive oil
1 pound Tony’s Italian Sausage (hot, sweet or a combination)
1 pound boneless chicken breast, 1 inch cubes
½ medium onion, slivered
½ glass white or red wine
1 jar Tony’s Vodka Sauce
Parmigiano Reggiano or Pecorino Romano, grated

Prepare pasta according to package directions.

Heat a large sauté pan over medium high heat, add oil and sausages. Cook sausages quickly to brown on both sides and remove from pan about halfway cooked. Add chicken pieces to pan and begin to saute. Cut sausage into 1 inch pieces and add back to pan - cooking the two together until almost done. Remove to a bowl and keep warm.

Refresh pan with oil if needed. Add slivered onion to pan and saute, scraping the pan with a wooden spoon. When beginning to soften, add red wine and deglaze pan. Remove from heat and add to bowl with sausages and chicken pieces.

Immediately add Tony’s Vodka Sauce to the pan and warm, stirring and scraping the bottom of the pan regularly with the same wooden spoon. When hot, toss with cooked and drained pasta and transfer to four warm plates. Top with sausage and chicken combination and serve with grated cheese - steamed veggies, salad and crusty bread on the side. Serves 4-5. Chef Mick Rosacci, Tony’s
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