One-Pan Italian Sausage in a Creamy Marinara Sauce
This easy one-pan recipe has all the flavours and textures that make a delicious meal.
Servings: 4
Calories: 765kcal
Ingredients
- 8 oz rigatoni pasta
- 2 tbsp extra virgin olive oil
- 1 lb links mild Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 coloured pepper, sliced
- 3/4 cup broccoli, cut into pieces
- 4 tbsp marinara sauce
- 3/4 cup whipped cream
- 1 cup organic spinach
- 4 tbsp goat cheese, dollops
- parmesan cheese, garnishing
Instructions
- Cook the pasta according to the instructions on the package or until al dente. Before you drain the pasta, reserve about 3 tablespoons to add to the skillet with the pasta.
- Heat a skillet or cast iron skillet at medium temperature and add olive oil, then removed the casings from the sausage and add to the skillet. Cook at medium heat for about 7 minutes until the sausage is cooked through. Remove the sausage onto a plate and set aside. There should be some fat reserved from the sausage, if not, then add another tablespoon of olive oil.
- Preheat oven to 375°F.
- Add onions and sauté for about 3 minutes, then sauté for about 2 minutes, then add garlic and cook for about one minute. Stir in the chili powder, then add coloured pepper and broccoli, and sauté for about 3 minutes, add cooked sausage. Stir in homemade marinara sauce, and spinach then add the cream. Cook for about 2-3 minutes until the sauce starts to thicken. Stir in the reserved pasta water to the skillet, then add the cooked pasta. Add the dollops of goat cheese and some parmesan cheese, then transfer to oven for about 10 minutes, long enough for the cheese to melt.
- Sprinkle parmesan cheese to your liking. Garnish with parsley and serve.
Nutrition
Calories: 765kcal | Carbohydrates: 52g | Protein: 28g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 986mg | Potassium: 698mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2177IU | Vitamin C: 61mg | Calcium: 94mg | Iron: 3mg