Taverna Chicken Sausage Penne With Feta

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until beginning to brown, 4 minutes. Add garlic, tomato, and oregano; cook, stirring, until garlic is fragrant, tomato has softened, and sausage is cooked through, 1-2 minutes more. (Add a pinch of chili flakes from your pantry here if you like things spicy!)

To pan with sausage mixture, add drained pasta, ¼ cup reserved pasta cooking water (½ cup for 4 servings), cream cheese, stock concentrate, half the feta, half the parsley, and 2 TBSP butter (4 TBSP for 4). Stir until everything is coated in a creamy sauce. If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt and pepper.