One Pot Sausage Pasta Recipe (Risotto Method)
Cooking the pasta in the same pan as all of your other ingredients, allows the pasta to suck in all of the flavours. So instead of having pasta in a sauce – the pasta tastes like the sauce. Here’s the catch – you need to watch this closely as it cooks, since you’ll need to stir and add more liquid as needed, you will also need to weigh the dry pasta… since a cup of bowtie pasta that we may have, will be completely different than the cup of bowtie pasta that you have. This is a simple one pot pasta recipe, that is more of a pasta cooking technique – the risotto pasta cooking technique. This leads to an easy one pot weeknight dinner idea.
30 mL (2 Tbsp) olive oil
2-3 spicy Italian sausages
1 onion, sliced
250 mL (1 cup) white wine
675 mL (3½ cups) chicken broth
300g (10 oz) bowtie pasta
250 mL (1 cup) frozen peas
250 mL (1 cup) chopped broccoli
125 mL (½ cup) 35% cream
Grated Parmesan or Pecorino cheese to taste
Heat olive oil in a large, deep skillet over medium heat.
Fry sausage until browned all over then add onion and cook until golden.
Deglaze the pan with the wine, then add 3 cups of chicken broth and bring to a boil.
Add pasta; cover and cook over medium heat, stirring and adding remaining broth as liquid is absorbed; until pasta is cooked through and most of the broth is absorbed.
Stir in peas and broccoli and cook until broccoli is tender crisp.
Stir in cream, and grated cheese; cook and stir until the sauce comes together and thickens slightly.
Our Italian Sausage Recipe: https://youtu.be/gu7U6ZwC2xA
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