12 Potato & Cheddar Pierogies (I used Mrs .T’s)
1 pound Italian chicken sausage
1 recipe Sun-dried Tomato Pesto (recipe below)
½ cup heavy cream
¼ cup milk
2 tablespoons butter
Cook pierogies according to package directions. Drain when cooked.
In large skillet, over medium-high heat, warm oil and add sausage. Cook sausage until browned, 5 minutes. Remove from skillet; cut into ¼"-thick slices.
Return skillet to burner, cook over medium heat, add butter and sun-dried tomato pesto. Whisk to combine. Add cream and milk, continue to whisk occasionally until sauce is thickened.
Return sausage to skillet with sun-dried tomato sauce. Toss to combine. Simmer for 5 minutes until sausage is warmed.
Place pierogies on platter and cover with sun-dried tomato sauce and sausage. Serve and enjoy!
Sun-dried Tomato Pesto
1 cup sun-dried tomatoes, chopped
½ cup extra virgin olive oil
2 garlic cloves
1 cup (packed) fresh basil leaves
½ cup freshly grated Parmesan cheese
Pinch of kosher salt
Pinch freshly ground black pepper
In a small food processor combine all ingredients; blend until you have a smooth mixture. Serve.
Recipe printed from http://TheSlowRoastedItalian.com/
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