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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

One Pot Tomato Basil Pasta with Italian Sausage Recipe

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This recipe for One Pot Tomato Basil Pasta with Italian Sausage is from Katie Kay's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb linguine pasta, uncooked
1 lb Italian sausage (skip this, vegans!)
2 15oz cans fire-roasted diced tomatoes
1 large onion, julienned
10 cloves of fresh garlic, sliced into rounds
1 tsp. red pepper flakes
2 tsp. dried oregano
3 tsp. Italian seasoning
1 4oz container fresh basil, washed and stems trimmed
5 cups chicken broth
2 T EVOO
Parmesan cheese for garnish

Directions:
Directions:
In a Dutch oven, cook sausage until browned. Break pasta in half, then add to pot. Add tomatoes, onions, garlic, pepper flakes, oregano, Italian seasoning, fresh basil, chicken broth, and olive oil.

I eyeballed my broth but I think it was about 5 cups. Not everything in the pot was covered, but I'd say it was about 3/4 covered by the broth. Maybe a little more than that.

Cover pot and bring to a boil. Uncover, and cook for additional 10 minutes or until at desired consistency. I had to stir mine VERY frequently (every 2 or 3 minutes) to prevent sticking to the bottom.

I left it a little juicy and did not cook all the broth away. The leftovers stored better with some juice in them and reheated very well.

 

 

 

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