So you are searching the interwebs for a one pan pasta dinner that doesn’t suck… Luckily you found us!<br /><br />Cooking the pasta in the same pan as all of your other ingredients, allows the pasta to suck in all of the flavours. So instead of having pasta in a sauce - the pasta tastes like the sauce. Here’s the catch - you need to watch this closely as it cooks, since you’ll need to stir and add more liquid as needed, you will also need to weigh the dry pasta… since a cup of bowtie pasta that we may have, will be completely different than the cup of bowtie pasta that you have.<br /><br />Ingredients:<br />2 Tbsp (30 mL) olive oil<br />1/2 onion, diced<br />2-3 spicy Italian sausages<br />1 cup (250 mL) white wine<br />3½ cups (675 mL) chicken broth<br />10 oz (300g) bowtie pasta<br />1 cup (250 mL) frozen peas<br />1 cup (250 mL) chopped broccoli <br />½ cup (125 mL) cream<br />Grated Parmigiano or Pecorino cheese to taste<br /><br /><br />Method:<br />Remove sausage casings and cut / roll into small meatballs.<br />Heat olive oil in a large, deep skillet over medium heat. <br />Fry sausage meatballs until browned all over then add onion and cook until golden.<br />Deglaze the pan with the wine, then add 3 cups of chicken broth and bring to a boil. <br />Add pasta; cover and cook over medium heat, stirring and adding remaining broth as liquid is absorbed; until pasta is cooked through and most of the broth is absorbed, about 15 minutes.<br />Stir in peas and broccoli and cook until broccoli is tender crisp. <br />Stir in cream, and cook just until thickened slightly.<br />Serve with grated cheese.<br /><br />Prep Time: 15 Minutes<br />Cook Time: 25 Minutes<br />Ready In: 40 Minutes<br />Servings: 4
