One Pot Sausage and Pepper Pasta
Servings: 5 servings
Nutrition
Calories: 681kcal | Carbohydrates: 55g | Protein: 51g | Fat: 29g | Fiber: 5.6g
This One Pot Sausage and Pepper Pasta was designed to be cooked in just one pot for ease and to keep clean up time to a minimum. Comprised of a simple Italian sausage, red peppers, spinach and pasta, this meal can be whipped up in no time.
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Ingredients
For the Sausage
- 2 lbs (908 g) 90/10 ground pork turkey or chicken if you can't eat pork
- 2 tsp (4 g) fennel seeds
- 2 tsp (6 g) smoked paprika
- 1.5 tsp (6 g) salt
- 1.5 tsp (4.5 g) garlic powder
- 1.5 tsp (4.5 g) onion powder
- 1 tsp (1 g) oregano
- 1 tsp (3 g) pepper
- 1 tsp (2 g) red pepper flakes
Instructions
For the Vegetables
- Wash and cut your pepper into a large dice, the onion into a small dice, and the garlic into a mince. Roughly chop the spinach into smaller pieces. This will wilt down when cooked.
For the One Pot Pasta
- To an 8 quart pot over medium high heat, add 1 tbsp of oil and all of your ground meat. Press it down across the surface of the pot and let it brown for 3-4 minutes to brown.
- Once the underside has begun to color, start breaking up the meat into small pieces. Now you can mix in all of the sausage seasonings. Add the fennel, paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes. Mix to combine and cook until the meat is 90% of the way finished.
- Create a well in the center of the pot by pushing all the meat to the outside. Add in an additional 1 tbsp of oil and put the onions and peppers into the center. Mix in the oil but don't mix into the meat just yet. Let it cook for a couple of minutes first to soften and color.
- After 2-3 minutes you can add in your garlic and mix the contents of the pot together.
- Add the tomato paste and stir in. Cook for about a minute so that the tomato paste can lightly caramelize over the heat. Next add in the crushed tomatoes and stir to combine.
- Add the penne and stir. Pour in 2.5 cups of water and stir. Make sure the noodles are all submerged under the water. Bring to a boil then cover with a lid and reduce the heat to low, about 2-3 out of 10. Cook for 12 minutes.
- After the timer is up, check a noodle for doneness. If it is cooked, you can add in the grated parmesan cheese, chopped spinach, and half and half. Stir to combine.
- Taste test and adjust with salt and pepper to your liking.
Plating
- This recipe makes 5 servings. Divide the contents of your pot evenly 5 ways. You can keep it in the fridge for up to 5 days.
NUTRITIONAL INFO FOR THE One Pot Sausage and Pepper Pasta
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
276.4g
Protein
252.7g
Fat
143.2g
Calories
3405.2 cals
This Post Has 10 Comments
I am going to make this tonight for dinner. I will come back and tell you how it is.
Missing the onion and bell pepper in the ingredients list
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Easy to make, delicious, and hearty! I made a double patch. I used half lean ground beef and half lean pork. Used half cup whole milk instead of cream. Fresh fennel seeds & fresh parmesan cheese really pulls it all together.
What is half and half?
Half cream half milk, it would be in the dairy isle. It usually comes in a little carton
10 ounces equals 283.5 grams not 227
The fennel seeds make this dish really special, the flavor is amazing ! Had to grind my own pork since mall butchers don’t offer ground pork in France, but so worth it.
For anyone wondering how to make ground pork with a food processor, cut up your pork in 1 inch cubes, spread them on a baking sheet, and put them in the freezer for 30min to an hour (depending on your freezer temp). Then chop them up in the food processor in smallish batches on low until you get small pebbles.
Made this for lunches and dinners this week. Here on Wednesday and still looking forward to eating this.
Made this last week for the family. It was great as dinner and even better as leftovers.