I do not like to do the dishes. V and I are supposed to take turns, and we usually do, but sometimes I feel the need to bribe him to take my turn. It’s just the most boring chore! All this to say, that the recipe we have here today is a glorious one-pot dish, which I find rather hard to come by. And there’s so much goodness in here!
Pasta with Sausage & Vegetables
(adapted from The Galley Gourmet)
- 1 lb sweet Italian sausage, chopped into bite-sized pieces (I love Klement’s)
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced into thin strips
- 8 oz penne pasta (or other small shape)
- 2 garlic cloves, minced
- 1/2 cup white cooking wine
- 1 cup heavy cream
- 2 cups vegetable broth
- 1/2 cup carrots, diced
- 2 cups spinach
- 1/2 cup grated Parmesan cheese
- 1 tbsp dried basil
- 1 tbsp dried parsley
- salt & pepper to taste
Heat a small amount of olive oil in a large skillet. Add in the sausage pieces and cook until no longer pink inside. Remove from the skillet and set aside on a plate.
Put your chopped onion, bell pepper strips, diced carrots and spinach into the skillet with the remaining fat from the sausage; cook for 5-7 minutes or until spinach wilts and other veggies are soft. Add the pasta and cook for about 3 minutes until slightly toasted. Now add the garlic cloves and the liquids: white wine, heavy cream, and broth. Put the sausage back in the skillet as well and bring it all to a boil. Reduce heat to medium, cover, and simmer until pasta is al dente.
Remove the skillet from heat and add Parmesan cheese, basil, and parsley. Season with salt and pepper to your liking.
Isn’t it crazy awesome that you don’t have to have another pot on the stove to cook the pasta!?!? As someone who cooks with pasta like…practically daily…this was so delightful for me. I used elbows, but you could use penne or rotini or medium-sized shells or just about anything.
The original recipe uses broccoli, and no carrots or spinach – this was just a case of using what I had around instead of making a special trip to the store just for broccoli. And I actually think it’s better this way. I also adjusted the proportion of wine to heavy cream, since I have had some less-than-tasty experiences with white cooking wine in the past. A half cup is really all that’s needed and the cream balances it out nicely.
Give this one a try and let me know how you like it!