Tag Archives: shallot

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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Easy Cioppino

During lent, I try my hardest to remember to make seafood dishes on Friday for my Catholic husband. I must admit, some weeks it works out better than others. For Good Friday, I decided to try my hand at a quick and easy cioppino. This is one of my favorite rustic italian dishes. Best part? A healthy and nutritious one pot meal that can be on the table in around thirty minutes!

Easy Cioppino 1

To start, the aromatics. One medium onion, two shallots, and five cloves of garlic.

Easy Cioppino 2

Roughly chop the onion and the shallots. I left the garlic whole to put through the garlic press. If you prefer, the garlic could just as easily be diced or grated.

Easy Cioppino 3

The onion and shallot go into my favorite dutch oven with about two tablespoons of extra virgin olive oil over medium heat. My favorite olive oil right now is Arbequina because it has such a rich buttery taste.

Easy Cioppino 4

Once the onion and shallot start to get tender, press in the garlic. Add dried oregano, basil, red chili flakes, salt and pepper. In the summer, I would definitely use fresh basil and oregano. Sadly, this time of year, I didn’t have any on hand. Saute two to three minutes until fragrant. By now, the smells of the spices wafting through the house will make your mouth water.

Easy Cioppino 5

Add four cups of unsalted seafood stock. If you don’t have seafood stock clam juice or vegetable stock would work nicely as well. Whichever stock you choose, I recommend sticking to unsalted so you control the sodium in the recipe. Also add in one thirty-two ounce can of chopped san marzano tomatoes.

Easy Cioppino 6

Now for the seafood. This can be varied according to your preference, what looks fresh, and what inspires you at your local seafood monger. I decided on one pound of cod, one pound of oysters, one pound of scallops and one pound of shrimp. Confession time. I bought the preshucked oysters. Less work and still fresh and delicious! The cod gets cut into roughly one inches cubes, while everything else stayed whole. I completely forgot to take pictures of the rest of the seafood, but I am sure you get the idea.

Easy Cioppino 8

Add in a handful of chopped fresh parsley, the cod, scallops and oysters. Are you drooling yet? I was at this point! Cook for approximately three minutes.

Easy Cioppino 9

Now it’s time to add in the shrimp. Had the scallops been on the small side, I would have waited to add them until now as well. Simmer, covered for an additional four minutes or so until the shrimp are a beautiful shade of pink and fish flakes nicely. Most important word of advice? Do not over cook the seafood!

Easy Cioppino 10

At the last-minute, add in another handful of fresh chopped parsley.

Easy Cioppino 11

Enjoy with some nice crusty bread. My only regret with this meal? That we do not have larger bowls!


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