A creamy, cheesy tomato basil sauce is cooked right into the linguine pasta in this amazing One Pot Pasta recipe, ready in 20 Minutes! Toss it all in a pot and let it cook. It's so easy it that just about cooks itself. Now that's my kind of meal.
It is so funny how things change. Five years ago (when I was pregnant with my daughter) I told my best friend, I will never change. I will keep my kid out all night long and still visit you every night until midnight. I said I would never like Barney. I said I would never have a problem losing that 'baby weight' and I said that I would never understand why people try to find shortcuts in the kitchen. Doesn't everyone love to spend all day in the kitchen preparing a dinner that is devoured in 20 minutes?
Well, five years later... Keeping Munchkin on a schedule is more important than visiting with friends (sorry friends), I kinda dig Barney and Dora. Go figure. Although Munchkin does not watch much TV anymore (that is a story for another day). Baby weight still here. Yes, my 'baby' is 4, don't judge. I have a food blog. LOL
Lastly, I am now constantly on the hunt for quicker and simpler ways to feed my family in a healthier manner. 30 minute meals are big around here. Even Christmas dinner, which used to be an all-day affair is now prepared in 30 minutes or in a crockpot. So, never say never.
In my quest for quick and easy dinners one pot meals have been spectacular for me. Only one pot to wash, yahoo! So last year I saw this one pot pasta recipe all over the web. "One pot" piqued my curiosity as I have a collection of one pot meals.
This one is amazing! You literally toss it in a pot, cook it. Toss a few more things in and serve. Oh, my heavens. It is the perfect meal. Tomatoes, basil, ooey gooey cheese and sausage some together to create the perfect sauce for the pasta.
It is so flavorful that Chad and I ate two bowls each. Even Munchkin loved it, and I am sure you will too.
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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One Pot Cheesy Pasta and Sausage
SERVES 6-8 | ACTIVE TIME 20 Min | TOTAL TIME 20 Minutes
3 cups halved grape tomatoes, divided
1 large onion, sliced
1 pound smoked Italian sausage links, precooked (sliced into coins)
20-30 basil leaves, divided
4 garlic cloves, sliced
1 pound dry linguine
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
4 1/2 cups water
1 cup shredded Parmesan cheese
Reserve (set aside) 1 cup halved tomatoes, 10 basil leaves, and cheese.
Combine remaining ingredients in a large (12") braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the cover and cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking.
Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.
DONNA'S NOTES: Choose your favorite sausage. I prefer Italian sausage, but you can use your favorite. You can substitute 1 pound any dry pasta for the spaghetti, just cook until al dente
DONNA'S KITCHEN TIP: Grab 2 same size lids. You can use plasticware or lids from your fridge. The lid does not have to be round. You can use any size lid as long as it has a lip around the edge. You can even use small appetizer plates from your kitchen.
Place lid with the lip facing up, so you have an edge that will hold your food. Fill lid with cherry tomatoes.
Place the 2nd lid on top of the tomatoes with the lip facing down. Firmly press down on the top lid, but do not squish your tomatoes.
The two lips will hold the tomatoes in place, so they do not roll off the lid. Slide your serrated knife between the lids and carefully slice through them. Watch your fingers. And voila you have a plate full of sliced tomatoes in a blink!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally published 03/16/14