Boursin Pasta with Chicken Sausage

Preheat the oven to 375 degrees F.
Unwrap the Boursin cheese. In the center of a 2-quart casserole dish (8x11x3 inches), sprayed with nonstick spray, place both rounds of the Boursin, surrounding them with the grape tomatoes.
10.4 ounces Boursin Cheese, 1 pint grape or cherry tomatoes
Drizzle a good turn of olive oil over the cheeses, then sprinkle the tomatoes with the fresh garlic, red pepper flakes, and Italian seasonings.
3 large cloves garlic, Drizzle of olive oil, 1/4 teaspoon red pepper flakes, 1 teaspoon Italian seasoning blend
Bake, uncovered, on the center rack of the preheated oven for 20 minutes.
Meanwhile, cook the pasta until al dente, reserving 1 cup of the pasta water.
3 cups penne pasta or mini penne pasta
Slice the chicken sausages into coins, then cook a couple of minutes until the sausages are golden brown on both sides; reserve and keep warm.
11 ounces Al Fresco Chicken Sausage links
After removing the Boursin cheese and roasted tomatoes from the oven, use a wooden spoon or silicone spatula spoon to gently press down on the tomatoes until they burst open.
Fold the tomatoes and seasonings into the melted Boursin cheese, adding some of the reserved pasta water, only as needed, to make a creamy sauce. Fold in the cooked penne pasta until well coated. Adjust with a bit more reserved pasta water, if needed.
1 cup reserved pasta water from cooking the penne
Top the pasta with the browned chicken sausage coins, then with a generous sprinkle of grated Parmesan; garnish with a bit of chopped Italian parsley, if desired.
Serve at once.
Grated Parmesan

Boursin Pasta with Chicken Sausage

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