Temperatures have dropped, the wind has come up, and winter is on its way. With little daylight left to whip up something warm and filling for dinner, this one pot pasta (inspired by my dear friend, Marsh, who suggested a sausage rigatoni fix for an impromptu family dinner last night) is a winner on both time and taste.
- 1 Box Rigatoni (or any other short cut pasta)
- 1 Small to Medium Onion, Diced (Whatever color you have on hand. We used white.)
- 1 Tablespoon of Flour
- 1 Package Italian Sausage -OR- 3-4 Whole Sausages w/ Casings Removed
- 1 Clove of Garlic, Minced
- 2 Tablespoons of Olive Oil
- 1/2 Cup of Grated Parmesan Cheese
- 2 Cups of Arugula (Chopped if you want smaller pieces)
- 2 Cups of Chicken Broth
First of all, let’s clear something up: the sausage rigatoni ends up in one pot, but you’ll also need a pan to brown your sausage while your pasta cooks. Sorry for the misleading title. 🙂
- Place a large skillet or saucepan on medium heat; while this is warming up put a large pot of salted water on high to boil your pasta.
- Once your skillet is hot, add your sausage so it can start browning. (Remember, if you don’t have an actual package of ground sausage, you can always remove the casings of any breakfast sausage, bratwurst, etc. — whatever you have on hand.) *Note: In the next step you’ll start to make the roux (flour/fat mixture that will thicken our sauce). I used the fat that cooked off the sausage, but some sausage is greasier than others, so feel free to drain any excess fat from the pan. You can always add in some butter if need be.
- After your sausage has browned, add your diced onion and let it cook until it’s translucent, then add your garlic clove. Sprinkle one tablespoon of flour over the mixture and stir until there is no more dry, white patches visible. The flour should be cooking into the fat, so if it seems too dry, add a bit of butter, coconut oil, or other fat.
- Once the flour is dissolved, add the chicken broth, stir, and let it simmer for a few minutes. At this point you can turn the burner down to low to just keep the mixture warm.
- If your water started boiling, hopefully you’ve put your pasta in. For this type of dish I’ll typically cook it about 1 minute less than the package directions since it will probably continue to cook when you pour the sauce over it. Drain your pasta, return to your pot.
- Pour the pan of sausage and sauce over the pasta and stir, then stir in your arugula and Parmesan. Top your plates of sausage rigatoni w/ more fresh arugula and Parmesan if you want to make it look pretty, and don’t forget to serve with a crusty baguette to mop up your sauce!