I really love a one-pot wonder! As much as I truly love to cook…that’s how much I truly hate to clean. So if I can make an entire meal in one cooking vessel, I’m a happy girl!
This is one I came up with after finding Italian sausage on sale. It was a winner! Warm and hearty and really tasty!
Italian Sausage Skillet Pasta
- 3 pounds of Italian sausage
- 1 large (softball-sized) onion, chopped
- 1 tablespoon of minced garlic
- 4 14.5-ounce cans of diced tomatoes with basil, garlic, and oregano
- 2 8-ounce cans of tomato sauce
- 2 cups of beef stock
- 1 pound of cavatappi pasta
- 1 pound of sliced mushrooms
Brown the sausage in a large skillet and drain. Add onion and garlic. Cook until the onion is softened. Stir in undrained tomatoes, sauce, water, mushrooms, and pasta.
Cover and bring to a boil. Reduce heat to simmer 30 minutes – or until the pasta is tender. Stir occasionally.
Taste and add salt as needed.
Well Duh #1: I used link sausages and removed the casing before cooking. And the 3-pound measure is a bit of guess. I used 2 packs of Johnsonville Italian Sausage – or 10 links.
Well Duh #2: I used mild – or sweet – Italian sausage. You could certainly use hot, if you want.
Well Duh #3: The diced tomatoes I used were DelMonte and came with the basil, garlic, and oregano already added. You could certainly use plain diced tomatoes and experiment to see how much basil, garlic, and oregano you want to use.
Well Duh #4: I used cavatappi pasta because it’s my favorite. You can use any hearty pasta that you prefer. Just be sure to adjust your cooking time. I had to cook mine a bit longer because cavatappi is a thick pasta and takes a little longer.
Well Duh #5: I used cremini mushrooms, but white mushrooms would work just fine!
This was a HUGE hit! Michael asked me to “put this on the regular rotation!” I wasn’t aware that we had a regular rotation, but okay! Meaty, hearty, warm, and full of those yummy traditional Italian seasonings. This is our new favorite dish!
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