Sausage and Peppers One-Pot Pasta
15 Minutes
- 2tablespoons olive oil
- 1small red onion, thinly sliced
- Salt
- 2large bell peppers, thinly sliced
- 1pound loose raw Italian sausage
- 4½ cups chicken broth
- 1pound shell pasta
- 4ounces sliced provolone cheese
- ⅓ cup drained, chopped pickled peppers, such as cherry, banana or pepperoncini
Instructions
- Warm the oil in a large pot over high heat. Add the onion, season with salt, and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. (Keep the heat high to get some color on the onion; you are not cooking them gently.) Add the peppers and cook, stirring occasionally, until just softened, about 2 minutes.
- Add the sausage, and cook, breaking the meat up into crumbles with a spatula, about 3 minutes. Stir in the broth, scraping the bottom of the pan. Add the pasta, stirring well. Cover the pot and bring to a boil (it will take about 5 minutes).
- Uncover the pot and turn down the heat if necessary to maintain a brisk simmer but not a full boil. Continue to simmer, stirring occasionally, until the broth is mostly absorbed and the pasta is tender, about 15 minutes. At first, you will not need to stir much, but as the liquid level gets lower, adjust the heat to medium or medium-high and stir often to prevent sticking on the bottom of the pot.
- Turn off the heat. Tear the provolone slices into the pot and add the pickled peppers. Stir to melt the cheese and serve.