"I love this one-pot pasta recipe because it is fast, delicious, and easy to clean up because it only uses one pot! The al fresco sundried tomato chicken sausage really compliments the creamy tomato-based sauce created in this recipe. I would highly recommend this dish to anyone who lives a busy life but also likes to wind down with some simple comfort food."
Ingredients
1 package al fresco Sundried Tomato Chicken Sausage (I used 2 links)
2 tbsp. olive oil
1 diced yellow onion
1 diced red pepper
2 minced cloves garlic
pepper, salt
1/4 tsp. red pepper flakes
1/4 cup low sodium chicken broth
20 oz marinara sauce
2 cups water
10oz rigatoni
1/4 cup grated parmesan
1/2 cup heavy cream
1/4 cup chopped fresh basil
shredded parmesan, basil (garnish, if desired)
Directions:
- 1Cut the sausage into thin discs and sear in a pan. Remove the sausages and set them on the side
- 2Add 2 tbsp. olive oil to the pan with the diced onion, red pepper, minced garlic salt, pepper, and red pepper flakes. Cook for around 5-8 minutes or until softened and the onions are slightly browned.
- 3Add the chicken broth, marinara sauce, water, rigatoni, and sausage into the pan. Let the mixture come to a boil and then bring it down to a simmer until the pasta is cooked al dente.
- 4Pour in the parmesan and heavy cream, stir, and let it cook until the sauce has cooked down to your desired thickness.
- 5Take the pan off of the stove and garnish with shredded parmesan and basil if desired.
