This One-Pot Sausage and Tomato Pasta is a convenient, flavor-packed dish that’s perfect for busy weeknights. Made in one pot with Italian sausage, tomatoes, and mozzarella, it’s a comforting, satisfying meal with easy cleanup. Feel free to customize with your favorite veggies and proteins!

Ingredients

• 1 tablespoon vegetable oil
• 500g Italian sausage (4 links)
• 1 cooking onion, sliced
• 1 green pepper, sliced
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ tsp pepper
• 1 cup milk
• 2 cups beef stock (or water)
• 1 – 28oz can diced tomatoes with liquid
• 450g penne pasta
• 2 cups shredded mozzarella

Instructions

1. Place an ovenproof pot (like a dutch oven) over medium heat and add canola oil.
2. Squeeze the sausage out of the casing, directly into the pot and cook for 5 minutes, breaking it up into small pieces, until starting to brown. Add the onion, pepper and garlic and cook for another 5 minutes, until onions soften slightly.
3. Stir in the oregano, salt, pepper, milk, stock (or water), and canned tomatoes. Add the pasta and bring to a boil. Turn down and simmer uncovered for 12 minutes, stirring every 5 min or so to keep the pasta from sticking to the bottom of the pot. (Feel free to cook the pasta a little longer, to evaporate more liquid, if desired.)
4. Once the pasta is tender, stir in half the mozzarella. Scatter the remaining half on top and broil in the oven until bubbly and golden.

Tip: As long as you stick to the ratio of 450 g (roughly 1 lb) of pasta to 3 cups liquid and 1- 28oz can of tomatoes, you can alternate your proteins, vegetables and flavourings.

Tips and Variations

• Customize the Ingredients: Substitute with other proteins like chicken or ground beef, and try different veggies such as spinach or mushrooms.
• Adjust Liquid as Needed: If you prefer a creamier or drier pasta, adjust the liquid and cooking time accordingly.

Enjoy this warm, cheesy pasta dish that brings together robust flavors in a single pot! Perfect for busy evenings or a family-friendly dinner.

One pot sausage and tomato pasta

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• Author: Andrea Buckett

Ingredients

1 tablespoon vegetable oil 500g Italian sausage (4 links) 1 cooking onion, sliced 1 green pepper, sliced 3 cloves garlic 1 teaspoon dried oregano 1 teaspoon salt 1/2 tsp pepper 1 cup milk 2 cups beef stock (or water) 1 - 28oz can diced tomatoes with liquid 450g penne pasta 2 cups shredded mozzarella

Instructions

1. Place an ovenproof pot (like a dutch oven) over medium heat and add canola oil.

2. Squeeze the sausage out of the casing, directly into the pot and cook for 5 minutes, breaking it up into small pieces, until starting to brown. Add the onion, pepper and garlic and cook for another 5 minutes, until onions soften slightly.

3. Stir in the oregano, salt, pepper, milk, stock (or water), and canned tomatoes. Add the pasta and bring to a boil. Turn down and simmer uncovered for 12 minutes, stirring every 5 min or so to keep the pasta from sticking to the bottom of the pot. (Feel free to cook the pasta a little longer, to evaporate more liquid, if desired.)

4. Once the pasta is tender, stir in half the mozzarella. Scatter the remaining half on top and broil in the oven until bubbly and golden.

Tip: As long as you stick to the ratio of 450 g (roughly 1 lb) of pasta to 3 cups liquid and 1- 28oz can of tomatoes, you can alternate your proteins, vegetables and flavourings.