The idea is you cook the pasta in broth/water in the skillet with the rest of the ingredients. This means you only have one pan and the whole meal comes together quickly. It also means that the pasta soaks up a ton of flavor. The original recipe just called for spinach, but I added mushrooms and bell pepper. You can certainly add or substitute any other vegetables you have on hand.
We don't have pasta often, but in the future when we have pasta this is definitely the way I'll make it. So much better then pasta with jarred pasta sauce, and not that much more difficult.
Skillet Pasta with Sausage and Vegetables
- 1 tablespoon olive oil
- 1 pound pre-cooked chicken sausage (any variety), sliced
- 10 ounces mushrooms, brushed clean and sliced
- 1-2 bell peppers, sliced
- 5 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 cups water
- 10 ounces pasta (such as small shells or penne)
- 1/2 cup sun-dried tomatoes (I used ones that were not oil-packed but either is fine), chopped fine
- 6 ounces baby spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup walnuts, chopped
- Heat oil in a 12-inch nonstick or cast iron skillet over medium-high heat until shimmering. Add sliced sausage, mushrooms, and bell peppers. Cook until sausage is lightly browned and vegetables have released liquid, about 3-5 minutes. Add garlic and cook for another minute.
- Add chicken broth, water, pasta, and sun-dried tomatoes to the skillet with the sausage and vegetables. Increase heat to high and cook, stirring often, until pasta is tender and liquid has thickened. This will take about 15-20 minutes depending on your pasta. Add more water or broth if you think it's getting too dry.
- Stir in the spinach, in batches if necessary, and cook about 2 minutes until wilted.
- Remove skillet from heat. Sprinkle with Parmesan cheese and walnuts. Season with salt and pepper to taste. Serve!