Recently I shared a post on how to cook Chicken Alfredo – chicken, pasta and sauce, all in one pot.
I was so happy with the results (and very little washing up afterwards), I was inspired to try cooking other one-pot pastas.
One of my favorite things to do is to buy sausages, cut them open and use the meat to cook various things. Since sausage meat is already seasoned (and mostly well-seasoned too!) it is fabulous in pasta dishes.
Another thing that I really love is this parpadelle (my favorite pasta) dish they made (not sure if they still do) at Prego. The parpadelle was cooked in a creamy tomato sauce – the best of both worlds as far as I am concerned because it is not too creamy and not too sharp – with lobster.
Since lobsters are not something we eat at home on a regular basis, I decided to use sausage meat instead.
I think am absolutely positive that I have found one of my favorite pastas of all time.
Seriously.
Even the LAM (who makes a mean pasta himself) said HMMMM! when he tasted it.
And yes. This was cooked in ONE POT, people!
😀
Here’s how!
In a casserole, or you can also use a skillet, brown pancetta (or bacon) in a little olive oil.
Add the sausage meat and stir to break up the meat.
Add the minced garlic and stir to combine.
Add the mushrooms and saute for a minute.
Then add the chicken stock, chopped tomatoes and cream. Give everything a good stir.
Place the parpadelle into the pot and bring the liquid to a boil.
Reduce the heat and simmer, covered with a lid, until the pasta is tender. This will take about 10-15 minutes. Give the pasta a stir once in a while.
Turn off the heat. Add Parmesan cheese, chili flakes and black pepper. Toss until well-combined.
Sprinkle chopped Italian flat-leaf parsley and more chili flakes and/or black pepper and serve immediately.
I wish you could taste this. The thick parpadelle is perfect with the creamy tomato sauce and the flavors of the sausages has been distributed throughout the entire dish.
Don’t take my word for it. If you are a fan of creamy tomato sauce + pasta, go make this.
After all, you have only one pot to clean up afterwards!
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- 1 pack (250g) parpadelle, or any pasta
- 1 pack (6 pieces) Italian spicy sausages, or any other type of sausages, skin removed
- 1 pack (200g) mushrooms, sliced
- 1 piece (20-30g) pancetta (or bacon), diced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1 cup cream
- 2 cans diced (or chopped) tomatoes
- 1 cup freshly shredded Parmesan cheese
- 1-2 tablespoons dried chili flakes
- Salt and black pepper, to taste
- Flat leaf parsley to garnish
- In a casserole, or you can also use a deep skillet, brown pancetta (or bacon) in a little olive oil.
- Add the sausage meat and stir to break up the meat.
- Add the minced garlic and stir to combine.
- Add the mushrooms and saute for a minute.
- Then add the chicken stock, chopped tomatoes and cream. Give everything a good stir.
- Place the parpadelle into the pot and bring the liquid to a boil.
- Reduce the heat and simmer, covered with a lid, until the pasta is tender. This will take about 10-15 minutes. Give the pasta a stir once in a while.
- Turn off the heat. Add Parmesan cheese, chili flakes and black pepper. Toss until well-combined.
- Sprinkle chopped Italian flat-leaf parsley and more chili flakes and/or black pepper and serve immediately.
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Diana, this is amazing! I always thought we had to boil the pasta separately. Your creamy tomato parpadelle looks very delicious. Italian char koay teow hah..hah.. 😀
LOL!!! I like the way you described this!! Kway teow!! LOL!!
How many servings are your recipe for?
Hi Susan thanks for the heads up – this is for 4.
Hi Diana, cooked this two days ago for dinner! Super YUMMY!!
Hi Anj, that is awesome 🙂 🙂
Hi
What cream did you use?
Hi pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hi can we substitute milk with cream ?
yes you can
Looks so yummy! Are you draining the cans of chopped tomatoes? Or adding it all into the sauce?
Hi Sam I used everything!
Thanks so much! Cooking this tonight, and I can’t wait!! 🙂