Pasta with Broth Based Sauces

       Rigatoni with Italian Sausage, Spinach and Fresh Tomato
     Italian Sausage and Penne Pasta; Savory Chicken Broth Sauce
     Chicken and Broccoli with Penne Pasta; Delicious and Easy One Pot Meal
 


One Pot Broth Based Pasta Recipes
These recipes are simple to create and make.  Any variety of ingredients are precooked in a single flavor pot and reserved.  Pasta is cooked with broth in the same pot. Once al dente and most of the broth evaporated, precooked ingredients are folded, and flavors combined with the pasta. 

Dishes can be finished with your favorite melting cheeses like Fontina, Asiago, Edam and shredded Italian cheese blend.  Cream cheese added converts dishes to “creamy”.  I often finish dishes with heavy flavored cheeses like shredded parmigiana or Pecorino Romano.  Variations are nearly endless.



Rigatoni with Italian Sausage, Spinach and Fresh Tomato

Sausage, spinach, fresh plum tomatoes, and garlic are systematically sautéed in a flavor pot large enough to hold all ingredients.  As ingredients are cooked, they are temporarily reserved.      

Pasta is cooked al dente, chewy, with chicken broth and herbs in the same pot.  Reserved ingredients are folded in the pasta combining flavors.  Once reheated, dish is finished with a generous amount of quality Parmigiana.

Ingredients:
  • 1/3 cup olive oil
  • 1-pound fresh spinach
  • 1-pound mild Italian sausages
  • 4 fresh plum tomatoes coarsely cubed
  • 4 garlic cloves cored and sliced lengthwise
  • Herbs (i.e., basil, sage, oregano, etc.)
  • 2 32 oz. boxes chicken broth
  • 1-pound rigatoni, penne, or your favorite pasta. 
  • Salt and pepper 
  • Generous amount of shredded parmigiana cheese  
Sauté spinach in about half of the olive oil until water is released and mostly evaporated; remove to a platter.

Place sausages in the pot.  Pour broth about halfway up the sides of the sausages.  Boil while rotating them.  When broth is evaporated, lower heat.  Add remaining olive oil.  Brown sausages all around.  Add to the platter.

When cooled to touch, slice sausages into bite sized pieces.  Make sure all juices are captured. 

Sauté garlic gently until lightly browned and softened; add to platter.  Sauté tomatoes until softened, move to platter.

In same pan, cover pasta with broth and add herbs.  Cover pot and bring to a light boil.  Stir occasionally.  The object is for the pasta to cook al dente while absorbing most of the broth.  Replenish some broth if needed.

When approaching al dente, remove cover.  Fold in contents of platter with cooked ingredients and juices.  Heat, adjust seasoning, and serve.   Pass freshly Grated Parmigiana Reggiano.
          

Italian Sausage and Penne Pasta; Savory Chicken Broth Sauce
This is another fantastic one pot meal that's very simple to make. 

This cooking technique can be used with a multitude of other ingredients and combinations including sun dried tomato, mushrooms, peppers, broccoli, olives, chicken, small meatballs, and many more.

Next recipe is a version made with chicken and broccoli.
Ingredients:
  • 1/2 cup olive oil
  • 1 large garlic clove minced
  • 6 mild Italian sausages
  • 32 oz. box chicken broth
  • pinch of Tuscany seasoning
  • 1 pound penne or your favorite pasta
  • 1/4 cup graded parmigiana cheese
Optional
  • 8 oz. package of cream cheese
Sauté garlic in a large frying pan with high sides in the olive oil until tanned.  Discard. 

Cook sausages until just cooked through.  Remove sausages to a cutting board.  When cooled, slice each retaining their juice.

Add the pasta and most of the chicken broth to the pan.  Bring it to a boil.  Add additional broth or water until absorbed and pasta is cooked al dente.  

Add the sliced sausages and their juices, Tuscany seasoning and the parmigiana cheese in the hot pan until incorporated. 

Optional, for a creamy sauce, add cream cheese to desired consistency while the pasta and pan are still hot. 




Chicken and Broccoli with Penne Pasta; Delicious and Easy One Pot Meal
Chicken and broccoli are cooked in olive oil flavored with Tuscany seasoning and garlic. 

They are removed to a holding bowl while while pasta is cooked in the same pan with chicken broth. 

When cooked al dente, reserved chicken and broccoli are mixed with the pasta along with parmigiana cheese to taste.

Make the dish creamy, simply stirring in cream cheese.   
Ingredients:
  • 3/4 cup olive oil
  • 1 large garlic clove minced
  • 2 chicken half breasts
  • 1 package frozen broccoli florets or fresh
  • 1/8 teaspoon of Tuscany Seasoning
  • 32 oz. box chicken broth
  • 1 pound penne or your favorite pasta
  • 1/4 cup graded parmigiana cheese
Optional
  • 8 oz. package of cream cheese
Cut 2 half chicken breasts into bite sized pieces. 

Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard.

Sauté chicken pieces in the olive oil stirring frequently until just cooked through.  Remove to a holding bowl capturing all juices. 

Add a package of frozen broccoli florets (or fresh) and sprinkle with Tuscany seasoning.  Sauté until they defrost, brown and are cooked to desired tenderness.  Remove them to the holding plate.
 
Add the pasta and most of the chicken broth to the pan.  Bring to a boil.  Add additional broth or water until absorbed and pasta is cooked al dente. 

Mix in the chicken, broccoli, and graded parmigiana to taste. 

To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot.