Sausage Pasta Skillet
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 1 Tablespoon oil
- 1 cup onion, scrubbed with clean vegetable brush under running water, chopped
- 5 garlic cloves, minced
- 1 (15 ounce) can crushed tomatoes, no salt added
- ¼ cup fresh basil, gently rubbed under cold running water OR 1 Tablespoon dried basil
- 1 teaspoon dried oregano
- 2 links smoked sausage with Mozzarella cheese (½ pound), cut into 1/4-inch slices*
- 11 ounces whole wheat pasta, uncooked
- 3 cups broccoli florets, gently rubbed under cold running water OR 3 cups frozen chopped broccoli
- ½ cup pasta water
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- ¼ cup fresh herbs, such as basil, parsley or oregano, gently rubbed under cold running water (optional)
Directions:
- Wash hands with soap and water.
- Heat oil in a large skillet over medium heat. Add chopped onion and cook stirring occasionally, for 5 minutes until softened. Add garlic, stir and cook for 1 minute.
- Add crushed tomatoes, basil and oregano and cook 15 minutes, until slightly reduced.
- Add sausage and cook for 10 minutes.
- Cook pasta according to package directions. Add fresh or frozen broccoli during the last 3 minutes of cooking.
- Reserve ½ cup pasta water. Drain the rest of the water from the pasta and broccoli and set aside.
- Add pasta water and Parmesan cheese to the sauce and stir until combined.
- Add cooked pasta and broccoli and season with salt and pepper, if desired. Stir well.
- Serve topped with more fresh herbs, such as basil, oregano or parsley, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
Notes:
*Other types of smoked sausage can be used, such as beef, chicken, turkey, Italian and Polish sausage.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
