Insanely Easy Penne Sausage Alfredo

I got hungry tonight, but didn't really know what was around to eat. Rummaging around, I found a few things and decided to chuck 'em together and hope for the best. What came out was not too shabby. So I decided to post the recipe.

Stephen's Insanely Easy Penne Sausage Alfredo

Ingredients:

• Salt (to taste)
  
• 3/4 to 1 lb. penne pasta (Rotini or shell macaroni could work as well.)
  
• olive oil
• 2 cloves garlic, sliced
• 2-3 Italian-style sausages, sliced (I used some chicken sausage, which worked out great!)
• 1 jar prepared alfredo sauce (I used Bertolli brand)
• 2 tsp. red chili flake (or less, depending on your tastes)
• 1 tsp. fennel seeds (optional - for Emilee)
• 1 tsp. rosemary
• freshly ground black pepper (I like to use a lot but understand that not everyone likes that much pepper - so season it to your tastes.)
  
• 1/4 c. pasta water (reserved)
  
• Parmigiano-Reggiano cheese, grated

Preparation:

1. Salt a pot of water and bring it up to a rolling boil. Add pasta. Cook according to the directions on the box.
2. Coat skillet/pan with olive oil and saute garlic until just browning.
3. Add sliced sausage and brown on each side. (If needed, add a bit of water to deglaze the pan.)
4. Add alfredo sauce and reduce heat. Add spices and allow the sauce to heat through and give the flavors a chance to marry together.
5. When pasta is just shy of al dente (still just a bit firm), reserve the 1/4 c. of pasta water and drain pasta. DO NOT RINSE! Add the pasta to the sauce and stir together. Add the pasta water as you combine to give the sauce and pasta a chance to bond together better.
6. Bring to the plate. Grate fresh Parmigiano-Reggiano onto the pasta. Garnish with some fresh parsley if you have some laying around.

Serves: 3 (or 2 hungry 20-something males)

• NOTE: To serve four, add another sausage and another 1/4 lb. of pasta. Everything else should be the same.
  

Enjoy!