Best 2 One Pot Sausage Meatballs With Creamy Tomato Penne Recipes
Indulge in a culinary journey with our tantalizing One-Pot Sausage Meatballs with Creamy Tomato Penne recipe. This delectable dish combines the succulent flavors of homemade sausage meatballs, a rich and creamy tomato sauce, and perfectly cooked penne pasta, all in one convenient pot. With a symphony of herbs and spices, each bite is a burst of savory satisfaction. We'll guide you through the simple steps of preparing this hearty and comforting meal that's sure to become a family favorite. Additionally, discover variations to cater to different dietary preferences, including a vegetarian option with succulent veggie meatballs and a rich marinara sauce. Get ready to tantalize your taste buds with this one-pot wonder, perfect for busy weeknight dinners or cozy weekend gatherings.
Let's cook with our recipes!
ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE
With just a few basic ingredients, this rich and creamy one-pot pasta dinner turns simple sausage meatballs into a beautiful meal with weeknight ease.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
- In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
- Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.
Nutrition Facts : Calories 670, Carbohydrate 68 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 7 g, TransFat 0 g
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
Tips:
- Choose high-quality sausage: The type of sausage you use will greatly affect the flavor of your meatballs. Look for a sausage that is made with high-quality pork or beef and has a good balance of spices.
- Season the meatballs well: In addition to the spices in the sausage, you should also season the meatballs with additional herbs and spices. This will help to create a more complex and flavorful dish.
- Cook the meatballs thoroughly: Cook the meatballs until they are browned on all sides and cooked through. This will help to prevent them from becoming dry or tough.
- Use a good quality tomato sauce: The tomato sauce is an important part of this dish, so be sure to use a good quality sauce. You can use a store-bought sauce or make your own.
- Add the penne pasta to the sauce: Once the meatballs are cooked, add the penne pasta to the sauce and cook until the pasta is al dente.
Conclusion:
One-pot sausage meatballs with creamy tomato penne is a quick and easy weeknight meal that is sure to please the whole family. The meatballs are juicy and flavorful, and the creamy tomato sauce is rich and delicious. The penne pasta adds a nice touch of texture and makes this dish a complete meal. Serve this dish with a side of garlic bread or a green salad for a complete and satisfying meal.
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