Stop everything and listen closely. I’ve been making new recipes every week for over seven years and can honestly say this One Pot Sausage and Sun Dried Tomato Pasta is one of the best things I’ve ever made. I fully intend to make a second batch tomorrow, or whatever day my leftovers run out. Hopefully that’s not before tomorrow, but I’m not making any promises.
Why is this pasta so great? Well, I was able to use a bunch of things that I already have in my pantry, freezer, and fridge. In fact, the only thing I bought for this was the sausage, and that’s something I often DO have in my freezer (because I usually use half pound at a time). In other words, this is a GREAT last-minute “pantry” dinner.
Second, because it’s “one pot” style, there’s barely any clean up and a LOT of flavor. Not one drop of goodness is lost because everything cooks together. And lastly, it’s a very well rounded meal. Vegetables, pasta, meat, it’s all there! #win
Some people find this “one pot” style of cooking pasta a little tricky, so let me give you a few pointers. 1) You need to use a thick bottomed pot or skillet so that it heats evenly. 2) The amount of water or broth you will need will vary with the size and shape of pasta that you use. As you near the end of the cooking time, take note of the amount of liquid in the bottom of the skillet. If there is still a lot of liquid, let it simmer for the last 2-3 minutes without the lid to allow for evaporation (don’t drain it). If the liquid all gets absorbed before the pasta is tender, simply add a little water. 3) Make sure the heat under the skillet is set to the lowest temperature that maintains a steady simmer in the broth. If it stops simmering it will not cook the pasta. If it boils or simmers too hard the whole time it can dry up and the bottom can scorch. Feel it out. It gets easier every time, just like riding a bike.
You ready for this?
One Pot Sausage and Sun Dried Tomato Pasta
- 8oz. sweet Italian sausage $2.00
- 1 Tbsp olive oil $0.13
- 2 cloves garlic, minced $0.16
- ½ lb. frozen broccoli florets $0.85
- 2 cups chicken broth* $0.28
- ⅓ cup sun dried tomatoes $1.00
- 8oz. pasta (any small shape**) $0.80
- Pinch of red pepper (optional) $0.02
- ¼ cup grated Parmesan $0.41
- 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.
**The pasta shape I used is called "flowers" and is made by DaVinci.
Step by Step Photos
Begin by browning 1/2 lb. sweet Italian sausage in a skillet with 1 Tbsp olive oil, over medium heat. You can use ground sausage or links. If using links, brown them whole until they are firm enough to slice, then slice into medallions, return them to the skillet, and brown them on both sides. Once the sausage is browned and cooked through, transfer it to a clean bowl and drain off all but about 1 Tbsp of the fat from the skillet.
Add 2 cloves of minced garlic and 1/2 lb. frozen broccoli florets to the skillet. Continue to sauté over medium until the broccoli is bright green and no longer frozen (3-5 minutes, do not over cook). Transfer the broccoli to the bowl with the sausage.
Next, add 2 cups chicken broth to the skillet and stir or whisk it to dissolve the browned bits off the bottom. Add 8oz. dry pasta (any small-ish shape), about 1/3 cup sliced sun dried tomatoes, and a pinch of red pepper flakes (optional). Stir everything together, place a lid on the skillet, and turn the heat up to medium-high. Allow the broth to come up to a boil, then give it a quick stir, replace the lid, and turn the heat down to low or just above low (the lowest temperature needed to maintain a simmer).
Stir the pasta every couple of minutes, replacing the lid quickly each time to maintain the simmer, until the pasta is tender (about 7 minutes). If there is still too much liquid when the pasta is tender, let it simmer for a minute or two without the lid.
There should be SOME thickened liquid in the bottom of the skillet. This is concentrated flavor that will coat the sausage and broccoli once they’re added back in.
Finally, stir the cooked sausage and broccoli back into the simmered pasta. You can either sprinkle the Parmesan over the pasta in the skillet and stir it all together, or sprinkle a tablespoon or so over each bowl.
And that’s all it takes to make some of the most amazing pasta you’ve ever had in your life.