Just one pot to clean
and a meal-in-one that contains all the basic components: protein (sausage),
vegetables, grain (pasta), and dairy (cheese & cream). Not only is this
VERY tasty, it can be made, start to finish, in 30 minutes of less!
It's versatile, too –
I’ve included several ideas for variations below; also, I've made a note of optional ingredients. In other words, adjust this recipe to suit your taste and
what you might have on hand.
Actually this is a variation of a pasta side dish
I made earlier.
Sausage-Pasta Pot Makes 5 to 6 servings
1 tablespoon olive oil
1 lb. smoked sausage
or Polish kiebasa (use turkey, pork,
beef or a combination of meats, depending on your preference), sliced thin
1 medium onion, diced
1 medium green pepper, diced (optional)
2 cloves garlic, minced
2 cloves garlic, minced
1 can (14.5 to 15 oz.) diced tomatoes with liquid (I used
Italian flavored diced tomatoes)
2 cups beef or chicken broth
½ cup heavy cream, optional (makes the dish a little more
creamy)
8 oz. penne pasta
(I used a whole wheat variety)
½ teaspoon Kosher salt
½ teaspoon coarse grind pepper
1 cup grated cheese (I used a combo of Cheddar &
Monterey Jack but anything similar would work)
Fresh basil or parsley, chopped, if desired – fresh herbs add another layer of
flavor
1. Add
olive oil to a low, flat Dutch oven or skillet set on medium high heat.
2. Add
sausage and cook a few minutes, then add onions and peppers; and cook until tender.
Add garlic and cook just until fragrant,
about 30 seconds.
3. Add broth, tomatoes, cream, pasta, salt and
pepper and stir.
4. Bring
to a boil, cover skillet, and reduce heat to medium to medium-low.
5. Simmer
until pasta is tender, about 15 minutes. At the end of 15 minutes, check the
pasta – it should be al dente. If needed, continue to cook with lid off to
finish pasta &/or to absorb any excess liquid.
6. Top
with grated cheese and chopped fresh herbs.
Recipe without photos
. . .
Sausage-Pasta Pot Makes 5 to 6 servings
1 tablespoon olive oil
1 lb. smoked sausage
or Polish kiebasa (use turkey, pork,
beef or a combination of meats, depending on your preference), sliced thin
1 medium onion, diced
1 medium green pepper, diced (optional)
2 cloves garlic, minced
2 cloves garlic, minced
1 can (14.5 to 15 oz.) diced tomatoes with liquid (I used
Italian flavored diced tomatoes)
2 cups beef or chicken broth
½ cup heavy cream, optional (makes the dish a little more
creamy)
8 oz. penne pasta
(I used a whole wheat variety)
½ teaspoon Kosher salt
½ teaspoon coarse grind pepper
1 cup grated cheese (I used a combo of Cheddar &
Monterey Jack but anything similar would work)
Fresh basil or parsley, chopped, if desired – fresh herbs add another layer of
flavor
1. Add
olive oil to a low, flat Dutch oven or skillet set on medium high heat.
2. Add
sausage and cook a few minutes, then add onions and peppers; and cook until tender.
Add garlic and cook just until fragrant,
about 30 seconds.
3. Add broth, tomatoes, cream, pasta, salt and
pepper and stir.
4. Bring
to a boil, cover skillet, and reduce heat to medium to medium-low.
5. Simmer
until pasta is tender, about 15 minutes. At the end of 15 minutes, check the
pasta – it should be al dente. If needed, continue to cook with lid off to
finish pasta &/or to absorb any excess liquid.
6. Top
with grated cheese.
7. Garnish,
if desired, with fresh herbs.
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