Ingredients
| Ingredient | Amount |
|---|---|
| Italian sausage | 1 lb |
| Penne pasta | 16 oz |
| Marinara sauce | 24 oz |
| Yellow onion | 1 |
| Garlic | 3 cloves |
| Grated parmesan cheese | 4 oz |
| Olive oil | 1 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Chop the onion and mince the garlic. Heat 1 tbsp olive oil in a large pot over medium. Squeeze the sausage out of its casings and cook, breaking it up, until browned, 6–8 minutes. Add the onion and garlic and cook 3 minutes more.
- Add the marinara, the penne, and 2 1/2 cups water. Stir, bring to a boil, then cover and simmer, stirring now and then, until the pasta is al dente, 12–15 minutes.
- Uncover and let it thicken for a minute if it looks loose. Off the heat, stir in half the parmesan.
- Serve with the rest of the parmesan on top.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
One Pot Sausage Pasta
Two Peas & Their Pod
Where the cook-the-pasta-right-in-the-sauce ratio and method come from.