This is an adaptation of Martha Stewart’s one pot pasta for those of us who like a little meat and a little extra tomato sauce feel without taking away from the simplicity of the original. The recipe is great because it scales up or down. In this case, down, for our smaller eating family. —Ben
Italian sausage links, about 8 oz
Cherry tomatoes. I use the mini martzanos. Cut in half or quarters
Onion sliced thin
Cloves garlic. Minced or pressed
Unsalted chicken stock
Dried basil leaves
Grated Parmesan for serving
In This Recipe
Remove the sausages from the casings and brown the meat in a large straight sided skillet or chef’s pan, breaking it apart with a wooden spoon or spatula.
When the sausage is about halfway done, add the onions and garlic. Stir and continue cooking until the onions ar just translucent and the garlic is fragrant. If your sausage is very greasy, remove some of the grease. Leave enough to coat the bottom of the pan.
Separate the meat and onions and push them to the sides of the pan. Lay the spaghetti in the center, the add the tomatoes, stock and water. The liquid should submerge all the ingredients.
Increase the heat to high until the liquid boils. Continue a gentle boil stirring occasionally so that the pasta does not stick together. Add the basil.
When the liquid is reduced so that only a thick broth remains in the bottom of the pan (after 7 or 8 minutes) reduce the heat to low and stir in the tomato paste. This should form a thin red coating for the pasta.
Add salt and pepper to taste. If you boil the liquid too far and the is none left, you can add a little boiling water (I keep an electric kettle hot), but the goal should be to remove it from the heat when there is just enough liquid left to keep the pasta loose and coat the noodles.