Am I the last person to know about one-pan pasta? It seems it has been around for several years. Sometimes after a long day of working or running errands, you would like to just throw some ingredients into a pot and have dinner in 20 minutes – 30 minutes if you are sipping on wine like I usually do when I am cooking. Well, this recipe is for you!
What I like other than the ease and speediness to prepare this dish is that you can make it your own by varying the ingredients to your taste. That is what I did by testing several different ingredients until I came up with one that I liked. Here is how I make it.
Into a large straight-sided skillet, add 12 ounces of linguine pasta. Then add 12 ounces of fully cooked chicken and apple sausage sliced into ½-inch rounds or half-rounds and a 14.5 ounce can of fire-roasted diced tomatoes. Next add 2 chopped shallots, 2 tablespoons of olive oil, 2 teaspoons of salt and a few grinds of black pepper. This is what it looks like in the pan at this point.
Add 4 ½ cups of tap water and turn the heat on high. Once it starts to boil, cook for about 10 minutes or until most of the liquid has evaporated, stirring the pan all the while with tongs so the linguine doesn’t stick to the bottom of the pan. About 2 minutes before the pasta is al dente, add 1 cup of torn fresh basil leaves. When it is ready, stir in ½ cup or so of freshly grated parmesan cheese off the heat. Taste if additional salt is needed and plate it with a sprinkling of little more parmesan cheese.
This could not be easier. And I hope you find the way I make it – or the ingredients you choose to include – delicious. Enjoy!
That is new to me! I’ll definitely try it. Thanks!