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If you are looking for a great one-pan pasta meal, look no further. This rustic ragu is easy to make too.
Quick And Easy
One thing I love is something quick and easy. This one-pan pasta meal surely fills the bill.
It’s got tons of taste too. All those flavors blend together to make this rustic sausage and pasta dish a family favorite.
Sweet Italian sausage is the basis of it along with subtle herbs. And i bet you have everything you need it your pantry. This is just one of those dinners that you can throw together after work with minimal effort that tastes like you cooked it all day!
Use What You Have
This is just one of those recipes where you can substitute things safely.
If you don’t have any bulk Italian sausage on hand but have links, just remove the meat from the casing and you’re set to go. You can even cut up the links into pieces and it still works.
No sausage of any kind on hand? Use ground beef and a bit more Italian seasoning and if you have some fennel seed on hand, add a pinch of that. It will taste fine.
As to the pasta, well anything will work although I think that most of us have the straight spaghetti on hand. If you don’t, use what you have. It’ll work fine. In fact, the substitutions make this into a different meal so keep them all in mind.
The only thing here you will probably have to buy is some fresh basil. If you have a windowsill garden as I do, it’s always on hand. Hint–it’s super easy to grow.
The fresh basil adds not only flavor but a pop of color. To me, that’s an essential to eating pleasure. And this is one place where I can’t see the dried stuff in the jar to be an adequate substitution, but if you must, a tablespoon will probably do the trick.
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 tbs olive oil
- 1 lb sweet Italian bulk sausage
- 28 oz petite diced tomatoes large can
- 3 cups chicken stock
- 1/2 tbs Italian seasoning
- 8 oz spaghetti
- salt & pepper to taste
- 1/2 cup fresh basil chopped
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and the vegetables. Cook until the sausage is browned. Drain off most excess fat.
- Add the tomatoes, stock and the spaghetti, make sure the spaghetti is submerged.
- Bring to a boil, cover and reduce heat to medium-low and the spaghetti is cooked and sauce is slightly thickened.
- Add any salt and pepper if needed, then stir in the fresh basil.