This has become my favorite way to cook pasta. One pot, people! The pasta is cooked directly on top of the sausage and I use chicken broth instead of water. So creamy, without using any cream. It literally tastes like butter.
Then I roast some veggies on a tray in the oven and serve them on top at the last minute.
Kid Tip: Use scissors to cut up their pasta into 1-2” pieces. They can just shovel it into their mouths with much less mess. (if that sounds complicated, its not. Just edward-scissor-hands their plate before you hand it to them.)
- 1 pound crumbled sausage (feel free to substitute ground turkey or ground beef)
- 1 big bunch linguine (I measure by making a circle with my pointer finger and thumb. The pasta fits in there.)
- 3 cups chicken broth
- 3 small zucchini, chopped
- 10 - 12 small mushrooms, chopped
- Vegetable oil, salt, pepper to taste
- In a large stock pot, brown the sausage over medium heat until cooked through completely.
- Add the raw pasta directly onto of the cooked sausage. I usually break it in half.
- Add 3-ish cups chicken broth and give a gentle stir (you want the majority of the pasta to be covered but not drowning/floating.) Put on high heat until the broth comes to a boil. Then put on low heat for 15 minutes with the pot lid on.
- On a foil-lined cookie sheet, spread raw veggies. Drizzle with vegetable oil or olive oil (i use both even though i know olive oil isn’t supposed to be used at high temperatures) and a generous sprinkle of salt and pepper. Roast at 400 for 20 minutes.
- Open the lid on the pasta. If there is still a lot of liquid, just take the lid off, give it a good stir and cook for 5 more minutes. If the pasta doesn’t taste done and there is no liquid left, then just add a little water and leave the lid on for 5 minutes.
- Serve creamy, sausage pasta with roasted veggies on top.