One Pot Penne Pasta Recipe
This One Pot Penne Pasta is a flavor-packed delight! With smoky sausage, vibrant veggies, and creamy cheeses, it's a must-try for busy weeknights.
Equipment
- Large Pot
- Sharp Knife
- Cutting Board
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 1 pound smoked sausage cut into bite-sized slices
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 3 cups penne pasta uncooked
- 2 cups chicken stock or broth
- 1 10-ounce jar roasted red peppers undrained
- 2 cups Monterey Jack cheese
- 1/2 cup Parmesan cheese
- 2 cups spinach
Instructions
- In your large pot, heat a drizzle of olive oil over medium heat. Add the smoked sausage slices and sauté until they begin to brown and become fragrant, about 5-7 minutes.
- Stir in the diced onion, minced garlic, and sliced mushrooms. Cook for an additional 3-4 minutes until the vegetables are tender and the onions are translucent.
- Add the uncooked penne pasta to the pot, followed by the chicken stock and the undrained roasted red peppers. Stir everything together, ensuring the pasta is submerged in the liquid.
- Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove the pot from heat. Stir in the Monterey Jack cheese and Parmesan cheese until melted and creamy. Add the fresh spinach and mix until wilted.
- Spoon the pasta into bowls and serve immediately. You can sprinkle a little extra cheese on top if you desire!
Notes
- Don’t skip the stirring to prevent sticking while cooking.
- Check the seasoning before serving; add salt or pepper as needed.
- Store leftovers in an airtight container for up to 3 days.