Skillet Italian Sausage Pasta
[Last week?] on the latest episode of Chopped quarantine roulette, we—well I—decided I wanted to use the ½ pound of spicy Italian sausage that we got fresh at Eataly. A lot of flavor and not a crazy price tag. The only issue is the only dish I use hot sausage for is the Tuscan White bean soup. So we divided our search for a new recipe. I went to my trusty Pinterest and my husband went to google. Google won this one. We had one can left of 14.5 oz diced tomatoes -garlic and basil and tomato sauce so it was a go. I am obsessed with this one pot meal! It was so easy and flavorful and definitely going into the rotation. One large pan and dinner in less than 30 minutes—15 minutes of it just waiting for the pasta to cook. All about bold flavors and easy clean-up. I have no clue how the original recipe called for 6 servings—maybe with an appetizer and actually eating a proper lunch and dinner—but we had no leftovers. I ate like it was my last meal. We didn’t have penne but used some dry linguine and it worked great. Adapted from - One- Skillet Italian Sausage Pasta ½ pound spicy/hot Italian pork sausage 1¼ cups water 1 can (14.5 oz) diced San Marzano style tomatoes with basil and garlic 1 cup tomato sauce 8 ounces dry pasta, uncooked (we had linguine) grated Parmesan cheese to taste (hubby loves
Grana Padano) 1. Heat a large, deep skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with wooden spoon to crumble 2. Add water, undrained tomatoes, tomato sauce and pasta to skillet and stir to combine. I added a little wine as well, because why not. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.
It tasted like a fancy Italian meal and I promise to work on my food photography. I just want to show how well coated the pasta is.