Devil’s Pass Recipe

Cook the Pasta

In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Prepare the Chicken

Season the chicken breasts with salt and black pepper. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until cooked through. Remove from the skillet and let rest before slicing.

Cook the Sausage (if using)

If adding Italian fennel sausage, in the same skillet, add the remaining tablespoon of olive oil. Remove the casing from the sausages and crumble into the skillet. Cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.

Sauté Vegetables

In the same skillet, add the chopped red onion, red bell pepper, and sliced mushrooms. Sauté for about 5-7 minutes until the vegetables are softened.

Add Garlic and Spices

Add minced garlic and red pepper flakes to the sautéed vegetables and cook for an additional 1-2 minutes until fragrant.

Combine Sauce Ingredients

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Combine Everything

Add the cooked penne pasta, sliced chicken, and crumbled sausage (if using) to the skillet with the sauce. Toss everything together to coat evenly.

Garnish and Serve

Remove from heat and stir in fresh basil. Serve immediately, garnished with extra Parmesan cheese and basil if desired.