One Pot Sausage & Spinach Pasta
A few weekends ago I said goodbye to my little munchkins an awesome husband and headed to Auburn, Alabama to hang out with 4 of my 5 favorite girls from college! III held down the fort while I was away and knowing that the kids were in great hands, I had an amazing weekend. We ate at all our favorite restaurants, walked around downtown, stayed up late reminiscing, and then slept in until 8 (that is late when you are raising toddlers!). We also shared recipes, and when I got home I had a week’s worth of dinner ideas. The one pot sausage pasta was so easy and absolutely delicious!
Another thing I learned this weekend is that most of non-bloggers that find recipes on Pinterest wish us bloggers sharing recipe posts would get to the details. So without further ado…
- Extra Virgin Olive Oil
- 1 lb. smoked sausage (sliced)
- 1 cup of diced onion (I use frozen diced onions)
- 2 cloves of garlic, minced
- Half a red pepper, chopped
- 1 cup frozen spinach
- 2 cups chicken broth
- 1 (10 oz) can Ro-Tel, mild
- 1/2 cup heavy cream
- 1 1/2 cups rotini pasta (or any short pasta)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup of Monterey Jack cheese
- 1. Add a tablespoon of olive oil to an oven-safe skillet (I used The Pioneer Woman's cast iron pot) over medium high heat. Add sausage, onions, red pepper, and spinach and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- 2. Next add broth, Ro-Tel, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
- 3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese. Place in oven and broil until cheese is melted and bubbling.
- 4. Serve with garlic bread.
You will not regret whipping up this dish. And the best part, only ONE pot to wash!