Imagine that you find yourself 2.5 weeks in advance of a large scale, major-life-event type party that you’ve been planning for months. You are definitely stressed. You have probably run out of creative energy. Making a “real” dinner is not interesting or appealing because it requires energy and focus on something that is not the planning of this event. Now imagine that because you are still reading your recipe feeds, one comes across that is intriguing, and it’s mostly because of pasta shape – because you happen to have that same pasta in your pantry!
Ok, I admit, it wasn’t just the pasta shape. So many things called me about this recipe. First off: one-pot. It’s my new obsession, despite the fact that I can never get the liquid to reduce the way that these recipes seem to manage it. Second, I love broccoli, and have since I was a kid. I also love a good sausage. And even a cheap and dirty sausage. There’s not much better to get you in a good mood than meat and fat in a thin casing (fyi: that wasn’t irony). Plus – pasta and cheese, which are just basic necessities of life.
I did make some substitutions with this recipe – I used up frozen vegetable broth that I’d had in the freezer. Time for it to kick the bucket. And as much as the pieces of sun-dried tomato look very pretty in Beth’s pictures when they’re all opened and sort of “bloomed” – I’m not really a tomato person, so perhaps chopping mine into smaller pieces would have still worked while maintaining that delicious flavor.
Otherwise – it’s quite tasty, no substitutions needed. In fact, it’s the kind of recipe that you’ll forget you have because it just seems so obvious, and like me now you’ll find yourself writing it up weeks later and going, “Man, I would definitely make that again”. And it’ll be easier this time, because I won’t need to go asking around the supermarket for the location of sun-dried tomatoes (FYI: on a shelf in a bag near the real tomatoes).
One Pot Sausage and Sun-Dried Tomato Pasta
Yield: 4 servings, or 2 servings for very hungry people.
8oz. sweet Italian sausage
1 Tbsp olive oil
2 cloves garlic, minced
½ lb. frozen broccoli florets
2 cups chicken broth
⅓ cup sun dried tomatoes
8oz. pasta (any small shape)
Pinch of red pepper (optional)
¼ cup grated Parmesan
Add the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned on the outside and firm enough to slice, then slice into medallions, return to the skillet, and brown on both sides. Transfer the cooked sausage to a clean bowl and drain off all but about 1 Tbsp fat from the skillet.
Add the minced garlic and frozen broccoli florets to the skillet. Sauté over medium heat for 3-5 minutes, or just until the broccoli is bright green and no longer frozen. Transfer the broccoli florets to the bowl with the sausage.
Add the chicken broth to the skillet and stir or whisk to dissolve the browned bits off the bottom of the skillet. Slice the sun dried tomatoes into strips and add them to the broth with the pasta and a pinch of red pepper flakes. Stir, place a lid on top, and turn the heat up to medium high. When the broth begins to boil, give the skillet a quick stir, replace the lid, and turn the heat down to low or just above low so that the broth maintains a simmer.
Simmer the pasta and sun dried tomatoes for about 7 minutes, stirring every couple of minutes, or until the pasta is tender and most of the liquid is absorbed. If the pasta becomes tender before all the broth has been absorbed, simply let it simmer for the last couple of minutes without the lid.
Once the pasta is tender and only a small amount of thickened liquid remains in the bottom of the skillet, add the cooked sausage and broccoli back to the pasta. Stir to combine and sprinkle the grated Parmesan over top. Serve immediately.