Thanks to our friends Kate and Kei, and everyone’s friend – Ms. Martha Steward – Patrick and I were lucky enough to enjoy a delicious new pasta dish. And it’s magical because the pasta cooks in one pot, with the other ingredients, and makes its own sauce. The ingredients are simple, but the results are delicious. I altered Martha’s recipe slightly since her instructions called for 12 oz of pasta and I am not much of a fan of having a quarter of a box of pasta left over uncooked, and to follow Kate and Kei’s genius idea of adding sausage – but feel free to leave it out to make this vegetarian.
Here’s what you need:
1 tablespoon olive oil
1.25 pounds turkey sausage, casing removed
1 lb linguine, fettuccine, spaghetti or thick spaghetti (one box – or you can follow Martha and do 12 oz, cutting down the liquid later on)
16 oz cherry tomatoes, halved
1 large yellow onion, halved and thinly sliced
5 cloves garlic, sliced
1 large sprig, or 2 smaller sprigs, basil, plus more for garnish
1/2 – 1 teaspoon crushed red pepper (this adds a little heat, so feel free to turn it up or dial it down)
2 tablespoons olive oil
2 cups broth (chicken or veggie – if you don’t have any, that’s okay, you can just use water and up the salt a little if needed)
3 1/2 cups water (if you only did 12 oz pasta, you should cut this down to 2 1/2 cups)
2 teaspoons salt
4 tablespoons grated Parmesan, plus more for serving
Here’s what you do:
1. Brown the sausage in a pan with the 1 tablespoon olive oil, breaking it up into bite sized pieces. Cook until completely cooked through, about 5-7 minutes. (Alternatively, you can use pre-cooked sausage and skip this step, or do no sausage and make this vegetarian.)
3. Bring the pasta mixture to a boil. Allow to continue boiling and cook until the pasta is al dente, stirring every minute or so with tongs. The package should tell you how long it takes to get to al dente – for my thick spaghetti it was 11-12 minutes, which cooked it perfectly. At this point, the liquid will have boiled down to a thick sauce. Remove the basil sprig and discard.
4. Allow to stand for 2 minutes, then serve topped with basil garnish and additional Parmesan.