What could be better, on a weeknight after a long day at work, than a meal which essentially cooks itself? After some brief browning of sausage meat, all the effort this one pot sausage pasta involves is throwing it (or placing gently, whichever suits) all in a pan, putting a lid on and returning 15 minutes later for a comforting, oozy pasta dish.
One pot meals are very important to me. I love freshly cooked food, but I certainly don’t love a messy kitchen full of pots and pans. Neither do I enjoy the time it takes to wash them all up (which should be spent enjoying a glass of red on the sofa, after eating this delicious dish). If one pot meals are for you, too, then give this one a go. I can guarantee you’ll come back and cook it a second time!
I have plenty of other one pot dishes too, but one I really recommend is my One Pan Mediterranean Roast Chicken and Vegetables with Garlic Yoghurt – a whole roast dinner made in just one pan (and super delicious too). Give it a go!
One Pot Sausage Pasta Ingredients
This pasta dish is made from sausages, mushrooms and mozzarella (with some tomatoes and basil to freshen it up). The earthy mushrooms, savoury sausage and oozy mozzarella are a match made in heaven.
But, this is a great dish for mixing it up with the veg. Courgettes would work well here, as would spinach and red peppers.
You could easily make this dish vegetarian by swapping the sausages for porcini mushrooms or veggie sausages (just slice and fry at the beginning rather than removing from the casings), and using veg stock rather than chicken stock. You should also play around with the type of pasta you use; I went for caserecce because I had a box in the cupboard. It sucked the juice up nicely, which was the main thing. Use whatever type you like – be creative – use a shape you’d never heard of before! But I’d avoid long pasta like tagliatelle or spaghetti. They could clump and won’t cook evenly in the sauce.
This will serve 6 and takes 30 minutes to make.
One Pot Sausage, Mushroom and Mozzarella Pasta
February 8, 2024Ingredients
- 1 tbsp olive oil
- 4 good quality sausages
- 1 onion
- 250 g chestnut mushrooms
- 2 garlic cloves
- 1 small glass red wine
- 2 x 400 g tins whole plum/cherry tomatoes
- 600 ml chicken stock
- 400 g dried pasta
- 20 g grated parmesan
- 150 g mozzarella
- 1 handful basil leaves
Instructions
- Remove the casings from the sausage meat and put the meat in a large casserole dish with the olive oil. Cook over a medium heat until starting to brown, using a wooden spoon to break up the meat.
- Add the chopped onion and sliced mushrooms, cook for a further 2 minutes then add the sliced garlic. Tip in the wine and allow to boil down for 2 minutes.
- Stir in the tomatoes (and juice) and stock. Being to the boil, then add the pasta. Turn the heat down to low, put a lid on and cook for 10-15 minutes, until the pasta is just cooked.
- Turn the heat off, stir through the grated parmesan and torn basil leaves, then tear up the mozzarella and dot over the top of the dish. Put the lid back on for 3-4 minutes until the mozzarella has melted. Enjoy!
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