I’m not sure if you’ve noticed, but the recipes have been pretty sparse on my blog for the last month or two. With Reg being gone, it’s just not nearly as much fun or motivating to cook for one. So I’ve been eating a lot of takeout Mexican and simple salads.
But after going gluten-free for 21 days, all I’ve really been craving lately is carbs. So I whipped up this really simple one-pot pasta and sausage dish that’s enough food for several meals. I know some people like a heavy red sauce, but I think a bit of butter and parmesan cheese can get you pretty far.
Do you guys eat much pasta? How do you typically prepare it?
- 1 tablespoon olive oil
- 14-16 oz fully cooked smoked sausage (I used kielbasa)
- 1 small diced onion
- 2 small chopped bell peppers
- 3 1/4 cups chicken broth
- 3/4 cup milk
- 12 oz dry penne
- salt and pepper
- grated parmesan cheese (optional)
- chopped parsley (optional)
- butter (optional)
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for three minutes.
- Add onion and bell pepper. Cook until softened, about three minutes.
- Add in the chicken broth and milk, then stir in the penne.
- Cover and cook until the pasta is al dente, about 20 minutes. If there is still leftover liquid, pour it out.
- Stir and season to taste with salt and pepper. Sprinkle the top with parmesan cheese and parsley and top with a pat of butter.