1-pot sausage and roasted red pepper pasta
If you're looking for an easy and fast recipe on a weeknight, a 1-pot pasta can't be beat. I make tons of versions - from taco pasta to a turkey paprikesh, alfredo sauce, fresh summer veggies, I just LOVE 1-pot pasta!
This 1-pot sausage and roasted red pepper pasta will get your family dinner on the table in 25 min, and it's a great balance of meat, carbs, and veggies.
- 1 tbsp olive oil
- 2 medium carrots
- 1/2 Cup frozen chopped onion
- 1/2 tsp kosher salt
- 2 tsp garlic paste (2 cloves, pasted; or 2 tsp jarred garlic; or 2 frozen garlic paste cubes)
- 1 lb sweet Italian sausage (or hot if your family can handle it)
- 8 oz roasted red bell peppers (pick up an 8 oz jar if you can find it, or just estimate half of a 16 oz jar)
- 1/2 Cup parmesan, plus more for topping
- 8 oz (half of a box) short pasta (I like Campanelle. If you use whole wheat pasta or another alternative-type pasta, make sure to adjust the pasta cooking time appropriately.)
- 14.5 can low-sodium chicken broth
- 28 oz can crushed tomatoes
- 2 tsp dried basil
- Crushed red pepper for topping (optional)
- Start heating the olive oil in a dutch oven or large high-sided skillet over medium-high heat. While that's heating, prep the carrots. I typically cut them length-wise, place on the flat side, then chop into 1/8" slices. We like ours small, so they become tender (bigger pieces will stay crunchier). If you are using fresh garlic, mince or paste that now.
- Add the carrots, onion and kosher salt to the oil and sauté, stirring. You want them to soften, but not brown. I usually put the lid on for 3 min to speed up the process.
- Once softened, add the garlic and sauté for 1 min, stirring constantly.
- Add the sausage and cook, crumbling, until cooked through completely.
- While the sausage is cooking, drain the roasted red peppers. You can chop them smaller, or just throw them in the pan and break them up with a spatula in the skillet. Add to the pan and stir into the sausage and veggies.
- Add the pasta (estimate half the box) and stir everything together. Add the dried basil.
- Then, add the chicken broth and crushed tomatoes and stir again. If the pasta is not submerged (a couple little ends poking up is fine, but you want it mostly in the liquid), add as much water as needed to make it mostly submerged. I like to put the water in the tomato can to help rinse it out and get all the flavor in the pot. You shouldn't need more than half the can's worth of water.
- Put the lid on the pan and cook over medium-low heat for 10 min. Remove lid and stir. Turn heat up to medium-high. Cook another 3-5 min, until the pasta is al dente and the sauce has thickened slightly. You will need to stir every 1-2 min so the bottom doesn't scorch.
- Stir in 1/2 Cup parmesan cheese. Taste and add another 1/2 tsp kosher salt, if needed.
- Serve with more parm and crushed red pepper (if you like the heat!)