one-pot creamy tomato parpadelle with spicy italian sausages and mushrooms

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.

IMG_4156

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.

IMG_4123

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.

IMG_4052

Add the sausage meat and stir to break up the meat. 

IMG_4059

Add the minced garlic and stir to combine.

IMG_4061

Add the mushrooms and saute for a minute.

IMG_4065

Then add the chicken stock, chopped tomatoes and cream. Give everything a good stir.

IMG_4072 IMG_4081

Place the parpadelle into the pot and bring the liquid to a boil.

IMG_4084

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. 

IMG_4088

Turn off the heat. Add Parmesan cheese, chili flakes and black pepper. Toss until well-combined.

IMG_4091

IMG_4097

Sprinkle chopped Italian flat-leaf parsley and more chili flakes and/or black pepper and serve immediately.

IMG_4119

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!

WORKSHOPS 

IMG_1287 - Copy

Date: Friday 30 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1036

Date: Friday 31 March 2017

Workshop: Hands-on Pandan Chiffon & Gula Melaka Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 22 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_4461

Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_7224 - Copy - Copy

Date: Thursday 23 March 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1427 - Copy

Date: Saturday 6 May 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

One-Pot Creamy Tomato Parpadelle With Spicy Italian Sausages And Mushrooms
Serves 4
Write a review
Print
Ingredients
  1. 1 pack (250g) parpadelle, or any pasta
  2. 1 pack (6 pieces) Italian spicy sausages, or any other type of sausages, skin removed
  3. 1 pack (200g) mushrooms, sliced
  4. 1 piece (20-30g) pancetta (or bacon), diced
  5. 4 cloves garlic, minced
  6. 1 cup low-sodium chicken stock
  7. 1 cup cream
  8. 2 cans diced (or chopped) tomatoes
  9. 1 cup freshly shredded Parmesan cheese
  10. 1-2 tablespoons dried chili flakes
  11. Salt and black pepper, to taste
  12. Flat leaf parsley to garnish
Instructions
  1. In a casserole, or you can also use a deep skillet, brown pancetta (or bacon) in a little olive oil.
  2. Add the sausage meat and stir to break up the meat.
  3. Add the minced garlic and stir to combine.
  4. Add the mushrooms and saute for a minute.
  5. Then add the chicken stock, chopped tomatoes and cream. Give everything a good stir.
  6. Place the parpadelle into the pot and bring the liquid to a boil.
  7. 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.
  8. Turn off the heat. Add Parmesan cheese, chili flakes and black pepper. Toss until well-combined.
  9. Sprinkle chopped Italian flat-leaf parsley and more chili flakes and/or black pepper and serve immediately.
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/
Links to the products I love and use in my kitchen.

Tovolo Silicone Mixing Spoon – Fuschia

Tovolo Tip Top Tongs – Fuschia