With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

This lightening fast dinner comes together very very quickly in just 30 minutes from start to finish. And everything (and I mean everything) gets cooked in literally one skillet, no joke, even the uncooked fusilli pasta.

And feel free to use your favorite store-bought marinara sauce (I love Rao’s) or even spicy Italian sausage if you want a kick of heat. If you don’t have fusilli on hand, similarly shaped pasta like rotini and gemelli should work beautifully here.

It’s easy, fast, and so so convenient. And I don’t even mind the sneaked-in greens. I actually always throw in a little extra kale than what the recipe calls for to get my greens in for the day!

Print

One Pot Sausage Pasta

With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage casing removed
• 1 cup diced sweet onion
• 2 cups marinara sauce
• 2 cups chicken stock
• 8 ounces fusilli pasta
• 1 yellow bell pepper chopped
• 4 cups torn kale
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes optional
• Kosher salt and freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan
• ¼ cup torn basil leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Stir in marinara sauce, chicken stock, pasta, bell pepper, kale, garlic, Italian seasoning and crushed red pepper flakes; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes. Stir in Parmesan.
• Serve immediately, garnished with basil, if desired.

The post One Pot Sausage Pasta appeared first on Damn Delicious.

The post One Pot Sausage Pasta appeared first on Halal Foods.

THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

It’s cold. It’s snowing. And it’s parka season. Which can only mean one thing. It’s time to stay in with the heartiest, meatiest bolognese sauce tossed in al dente pappardelle pasta, some crusty bread, and a glass of (the leftover) wine.

This sauce is thick and very meaty but if you prefer a thinner consistency, a little bit of beef stock will work beautifully here. I, however, prefer my sauce super thick to coat up all that pasta (and crusty bread, of course).

You can also freeze the leftover sauce as it reheats very very well, making this perfect for your go-to weeknight meals. All you have to do is boil some pasta noodles prior to serving!

Print

The Best Homemade Bolognese

THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 1 ½ tablespoons unsalted butter
• 1 medium sweet onion diced
• 1 carrot peeled and diced
• 1 celery rib diced
• ¾ pound ground beef
• ¾ pound ground pork
• 4 ounces pancetta diced
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 2 teaspoons dried oregano
• ¼ teaspoon crushed red pepper flakes
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon
• ¾ cups dry red wine
• 1 cup whole milk
• 1 (15-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh parsley leaves
• 1 pound pappardelle pasta

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
• Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.
• Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.
• Stir in parsley; season with salt and pepper, to taste.*
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Serve immediately with bolognese sauce.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

The post The Best Homemade Bolognese appeared first on Damn Delicious.

The post The Best Homemade Bolognese appeared first on Halal Foods.