One Skillet Cheesy Pasta & Sausage
Jul 23, 2024 21:53:03 GMT -5
Post by PurplePuppy on Jul 23, 2024 21:53:03 GMT -5
One Skillet Cheesy Pasta & Sausage
Ingredients
1 TBS butter
1 TBS cooking oil
1 green bell pepper, diced
1/2 yellow onion, chopped
16 oz smoked sausage or kielbasa (sliced in 1/4 inch circles)
1 tsp garlic, minced
1 (14oz) can diced tomatoes (along with juice)
4 cups broth (chicken, beef, or vegetable)
16 oz dry uncooked elbow pasta (or other favorite pasta)
1/2 cup sour cream (substitute with milk or half and half)
8 oz shredded cheddar cheese; DIVIDED
salt & pepper, to TASTE
parsley, to GARNISH
Instructions
In a large skillet over medium high heat, melt butter and heat oil. Add in bell peppers and onions and cook for 2-3 minutes to soften.
Add in sliced sausage rounds and brown on both sides. Stir in garlic and cook one additional minute.
Stir in canned tomatoes with juice and 4 cups of broth. Bring to a boil over high heat. Give a taste and see if you need to season with any salt & pepper at this time.
Stir in pasta, making sure pasta is below the surface of the broth. Lower heat to a medium low, place lid on skillet and cook for 15 minutes or so until pasta is cooked through and tender.
NOTE: remove lid 2 times during this time and stir to make sure nothing is sticking to bottom of pot and you can also check your liquid level and add more if needed. (It's a meal, so don't over saturate with liquid.)
Remove lid once pasta is tender and cooked through. Turn off heat. Stir in sour cream and 1/2 of the cheddar cheese.
Sprinkle remaining 4oz cheese all over top of meal, place lid back on to allow cheese to melt. Sprinkle with parsley and enjoy.
Ingredients
1 TBS butter
1 TBS cooking oil
1 green bell pepper, diced
1/2 yellow onion, chopped
16 oz smoked sausage or kielbasa (sliced in 1/4 inch circles)
1 tsp garlic, minced
1 (14oz) can diced tomatoes (along with juice)
4 cups broth (chicken, beef, or vegetable)
16 oz dry uncooked elbow pasta (or other favorite pasta)
1/2 cup sour cream (substitute with milk or half and half)
8 oz shredded cheddar cheese; DIVIDED
salt & pepper, to TASTE
parsley, to GARNISH
Instructions
In a large skillet over medium high heat, melt butter and heat oil. Add in bell peppers and onions and cook for 2-3 minutes to soften.
Add in sliced sausage rounds and brown on both sides. Stir in garlic and cook one additional minute.
Stir in canned tomatoes with juice and 4 cups of broth. Bring to a boil over high heat. Give a taste and see if you need to season with any salt & pepper at this time.
Stir in pasta, making sure pasta is below the surface of the broth. Lower heat to a medium low, place lid on skillet and cook for 15 minutes or so until pasta is cooked through and tender.
NOTE: remove lid 2 times during this time and stir to make sure nothing is sticking to bottom of pot and you can also check your liquid level and add more if needed. (It's a meal, so don't over saturate with liquid.)
Remove lid once pasta is tender and cooked through. Turn off heat. Stir in sour cream and 1/2 of the cheddar cheese.
Sprinkle remaining 4oz cheese all over top of meal, place lid back on to allow cheese to melt. Sprinkle with parsley and enjoy.