One-Pot meals are always a go to for me – especially as we get back into the swing of balancing school and work and life. They cut down on dishes but also build so much flavor by cooking everything all together. Some people balk at the idea of cooking pasta in a one-pot situation – but as long as you put the right amount of liquid and use a lid, you are going to get perfect al dente noodles every time. I wanted to have something with a little more kick to it so I decided to make this One-Pot Garlic Pasta with some hot Italian sausage in addition to the mild. It really just gives it that little bit extra.
For this particular one-pot wonder, you want to use a wide shallow pan so that the pasta can spread out and cook evenly. I love my 5qt Ninja Foodi NeverStick saute pan for dishes like this. It has plenty of space and the lid seals really well. The pan itself is about 12 inches diameter, so if you have something close to that you will be good. The key is just don’t try it in a stock pot – your pasta will cook unevenly.
Like I mentioned, I wanted this dish to have a little kick – so I use half hot Italian and half mild Italian sausage. If you don’t want the heat, just use all mild. If you want a little more, use all hot. Just make sure it is the ground sausage kind – in a tray – not links. If you all you have access to is the links, do your best to remove the casing and still crumble and cook the meats.
I just served this dish with a hunk of bread on the side – which was perfect for sopping up the little bit of extra sauce. Since you have the meat, veg and starch all in the pot, you really don’t need anything else. If you are trying stretch for leftovers or more people, I think a Caesar Salad would be really yum!
Now Let’s Get Cookin’!
One-Pot Garlic Pasta
- 1 lb Mild Italian Sausage
- 1 lb Hot Italian Sausage
- 1½ lb Spaghetti broken in half
- 1 qt Chicken Broth
- 3 Garlic Cloves minced
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese shredded
- 1 tsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- 1 cup Fresh Spinach
- Prepare all of the ingredients.
- In a large saute pan over medium-high heat, add sausage. Crumble and cook for 5 minutes. Add chicken broth, garlic, red pepper flakes and Italian seasoning.
- Bring to a bubble and add pasta, stir until pasta begins to be flexible. Reduce heat to medium and cover with lid. Cook for 10 minutes. Stir in heavy cream and parmesan cheese and cook another 5 minutes. Fold in spinach and serve it up!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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