Angel Hair & Grilled Chicken Sausage


  • 10 oz. Fresh Pasta or 5oz Dried Pasta
  • 4 tablespoon unsalted butter
  • 3 each Shallots-sliced thinly
  • 3 each Garlic Cloves- sliced thinly
  • 1/2 cup Grape Tomatoes- sliced in half
  • 1/2 cup Smoked Corn- off the husk
  • 2 ounces white wine
  • 8 oz. Cooked Springer Mountain Chicken Sausage
  • Salt and White Pepper
  • Parmesan
  • Fresh Basil leaves- ripped into pieces
  • Pea Shoots


  1. Bring 4 quarts of water and 3 Tablespoons of Salt to boil. Add Pasta and cooked until al dente.
  2. Sauté shallots and garlic in butter until soft. Add wine and cook for 1 minute. Add tomatoes and corn to onion mixture and continue to cook on low for 3-4 minutes, just until the tomatoes start to soften.
  3. While sauce is working, grill chicken sausage until reaches an internal temperature of 165F. Allow sausage to rest for 2 minutes and then slice, about six pieces per sausage.
  4. Toss sauce with Pasta, snow pea shoots and top with grilled sausage. Garnish top with Parmesan and basil.

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