Chicken Sausage with Fusilli Pasta

Ingredients:
1 can of organic tomatoe sause
1 large jar of your favorite marinara sauce
1lb of Fusilli Whole Wheat Pasta
3 or 4 cooked chick sausages
1/2 of a sweet onion, chopped
4 garlic cloves, minced
8 fresh basil leaves, thinly sliced
1 sprig of fresh rosemary
1 tablespoon of fresh dill
2 tablespoons of Parmigiano Reggiano
Salt and pepper taste

Recipe:
Cook the chicken sausages thoroughly (I precooked the chicken sausages the day before). Once cooked, slice the chicken sausages a quarter of an inch thick (similar to thick pepporoni slice).  Set the chicken aside.  Bring a pot of salted water to a boil, once the water is bubbling add fusilli pasta and cook for about 8 minutes, until al dente.  Coat a saute pan with olive oil and place over medium heat.  When the oil gets hazy, add the onions, garlic and cook until the vegetables are soft, but still translucent, about 8 minutes.  Add organic tomato sauce and chicken sausage to the cooked onions and garlic, cook until thickened, about 10 minutes.  Add the marinara sauce and warm through.  Strain pasta and reserve about of cup of pasta water, in case the sauce is to thick for your liking.  Ladle the pasta into the marinara sauce.  Add salt and pepper to taste, fresh herbs and stir thoroughly, reserving a tablespoon of fresh basil for garnish.  Pour pasta into a large serving dish, garnish with a few basil leaves and the remaining thinly sliced basil.  Freshly grate parmigiano reggiano on top and serve!

Enjoy!
XO,
Rachel Ashley