10 oz. your choice of rope sausage, sliced into 1/2 inch thick pieces
1 Tbsp. garlic, minced
1/2 (about 4 oz.) onion, diced
1/2 tsp. salt
2-1/2 cups water
1 (14.5. oz.) can diced tomatoes
1 tsp. red chili flakes
1 Tbsp. Worcestershire sauce
1 tsp. dried oregano
8.5 oz. penne pasta
4 oz. snap peas
1/8 tsp. pepper
2 Tbsp. Italian parsley, chopped
*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
Use the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50) and set the temperature to 360ºF. When the pilot lamp turns off, add olive oil, sausage, garlic, onion, and salt to the skillet and sauté for 3 minutes.
Add water, diced tomatoes, chili flakes, Worcestershire sauce, oregano and penne, and bring to a boil on HIGH. Reduce heat to SIMMER. Occasionally stir and cook for 10 minutes.
Remove strings from snap peas, add to the skillet and increase heat to 280ºF. Cover with lid and cook for another 3-5 minutes or until penne is cooked.
Adjust taste to your preference with salt and pepper. Turn heat off and transfer to serving plates.