Sausage Pasta skillet

Whenever dinner can be ready in under thirty minutes while only using one skillet, it is a good thing. Lately, there have been an overwhelming number of pasta one pot wonders floating around the internet. I admit, I was skeptical, but it really works! This recipe is my first attempt at one of these meals and I will definitely be creating more.

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First, lightly brown one pound of sweet italian sausage in a large skillet over medium heat. This will add flavor and make the sausage easier to slice. When the sausage is lightly browned, remove from the skillet and set aside until cool enough to slice.

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While the sausage is browning, slice one onion, two shallots and five cloves of garlic.

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Add one tablespoon or so of extra virgin olive oil into the skillet and add in the aromatics. Salt well and sauté until they begin to soften.

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Add the sliced sausage, oregano, basil and red chili flakes to the aromatics. continue to sauté until the sausage is almost cooked through. The onions and shallots will be beautifully caramelized by now.

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At this point, add in one quart of tomatoes, two cups of chicken broth, and one-half cup of plain almond milk. We canned tomatoes this summer so I used those. You could substitute one can of whole or diced tomatoes. You can also use milk or soy milk instead of the almond. Bring to a boil.

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Add in the pasta, turn down the heat, and cover. You want it to remain at a strong simmer. Cook for ten to twelve minutes until the pasta is cooked to your taste.

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When it is done cooking, the pasta should be tender and the sauce will have thickened up nicely.

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Now it is time to add in the cheese! I used dairy free ricotta, but soft tofu, full dairy ricotta, or even fresh mozzarella would also work well. Also add in a generous sprinkle of nutritional yeast, or parmesan cheese if you prefer.

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Stir well until the cheese is fully incorporated. The sauce will take on a beautiful pink hue.

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Allow to sit off the heat for a little while prior to serving so the sauce thickens up to your desired consistency.

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Serve topped with additional nutritional yeast or parmesan. Had I not forgotten, I would have also served garlic bread on the side.

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About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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