Try this One Pot Sausage & Sun Dried Tomato Pasta recipe, or contribute your own.
Suggest a better descriptionAdd the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned on the outside and firm enough to slice, then slice into rounds, return to the skillet and finish browning. Transfer the cooked sausage to a clean bowl and drain off most of the fat from the skillet.
Mince the garlic , and add it and the frozen broccoli florets to the skillet. Sauté over medium heat for 3-5 minutes, or just until the broccoli is bright green and no longer frozen. Transfer the broccoli florets to the bowl with the sausage.
Add the chicken broth to the skillet and stir or whisk to dissolve the browned bits off the bottom of the skillet. Slice the sun dried tomatoes into strips and add them to the broth with the pasta and a pinch of crushed red pepper flakes. Stir, place a lid on top, and turn the heat up to medium high. When the broth begins to boil, give the skillet a quick stir, replace the lid, and turn the heat down to low so that the broth maintains a simmer.
Simmer the pasta and sun dried tomatoes for about 7 minutes, stirring every couple of minutes, or until the pasta is tender and most of the liquid is absorbed. If the pasta becomes tender before all the broth has been absorbed, simply let it simmer for the last couple minutes without the lid.
Once the pasta is tender and only a small amount of thickened liquid remains in the bottom of the skillet, add the cooked sausage and broccoli back to the pasta. Stir to combine and sprinkle the grated parmesan over top. Serve immediately.
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Serving Size: 1 (764g) | ||
Recipe Makes: 1 | ||
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Calories: 1835 | ||
Calories from Fat: 878 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.6g | 130 % | |
Saturated Fat 37.1g | 185 % | |
Monounsaturated Fat 40.6g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 388.7mg | 120 % | |
Sodium 3048.4mg | 105 % | |
Potassium 2419.4mg | 64 % | |
Total Carbohydrate 151.3g | 45 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 149g | ||
Protein 90.1g | 129 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1835
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