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One-pot MEAL in 30 min. or less — Sausage-Pasta Pot


     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

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.
7.  Garnish, if desired, with fresh herbs.

Related Recipe: One-Pot Pasta

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

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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