So you are searching the interwebs for a one pan pasta dinner that doesn’t suck… Luckily you found us!
Cooking the pasta in the same pan as all of your other ingredients, allows the pasta to suck in all of the flavours. So instead of having pasta in a sauce – the pasta tastes like the sauce. Here’s the catch – you need to watch this closely as it cooks, since you’ll need to stir and add more liquid as needed, you will also need to weigh the dry pasta… since a cup of bowtie pasta that we may have, will be completely different than the cup of bowtie pasta that you have.
2 Tbsp (30 mL) olive oil
1/2 onion, diced
2-3 spicy Italian sausages
1 cup (250 mL) white wine
3½ cups (675 mL) chicken broth
10 oz (300g) bowtie pasta
1 cup (250 mL) frozen peas
1 cup (250 mL) chopped broccoli
½ cup (125 mL) cream
Grated Parmigiano or Pecorino cheese to taste
Remove sausage casings and cut / roll into small meatballs.
Heat olive oil in a large, deep skillet over medium heat.
Fry sausage meatballs until browned all over then add onion and cook until golden.
Deglaze the pan with the wine, then add 3 cups of chicken broth and bring to a boil.
Add pasta; cover and cook over medium heat, stirring and adding remaining broth as liquid is absorbed; until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
Stir in peas and broccoli and cook until broccoli is tender crisp.
Stir in cream, and cook just until thickened slightly.
Serve with grated cheese.
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