So our son Ian is moving off campus this fall and asked us to show him some recipes that he can create on his own. So, we found a new recipe that hit all his food criteria. Pasta, cheese and sausage!
This is a one pot recipe that is from Betty Crocker and was super easy to make. All ingredients are pretty much in the pantry or freezer. (We always have sausage in our freezer) This comes together in about 40 minutes. And is easy cleanup!
1tablespoon olive oil
1lb bulk mild Italian sausage
1/2cup diced red onion
4cloves garlic, chopped
1/4teaspoon crushed red pepper flakes
1carton (32 oz) Progresso™ chicken broth
1jar (24.5 oz) Muir Glen™ organic tomato basil pasta sauce
1lb uncooked medium pasta shells
1/2cup heavy whipping cream
1/2cup shredded Parmesan cheese (2 oz)
2tablespoons shredded fresh basil leaves
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
- Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
- Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.