One Pot Sausage Penne Pasta

So school starts back NEXT WEEK! Seriously, someone tell me where my summer has gone. Life is so crazy and we are terrible at routines. It makes me dread back to school something fierce.

This is a sponsored post in partnership with Barilla. All opinions are my own.

I try really hard to make dinner time more routine when Emmet heads back to school. Pasta is his favorite. I will be making dinners like this One Pot Sausage Penne Pasta and this easy Ravioli Sauce which makes another one pot meal. Both recipes are mega delicious and you can’t beat the easy cleanup!

While I was picking up school supplies at Walmart, I grabbed a few groceries to get us through the next week.

Barilla Pasta is always on my shopping list and the the Barilla Tomato Basil Sauce makes this dinner a snap.

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Nearly one in six children in America lives in households that struggle to put food on the table. Every $10 can provide up to 100 meals for a child who is still facing hunger.

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This one pot pasta is easy to customize with your favorites. You could sub in ground beef  or chicken for the Italian sausage and mushrooms, peppers, onions or spinach would be great additions.

Serve it up with some crusty bread or dinner rolls and a nice garden salad and you are good to go. It really doesn’t get any easier than this and it’s comes together so quick. Perfect for busy school nights!

Emmet is going into seventh grade this year. He has changed and grown so much over the summer. I just can’t believe my baby is going into jr. high!

Barilla Pasta Sauce is made with the highest quality ingredients, it’s gluten-free and contains no preservatives so you can feel good about serving it to your friends and family.

The large diameter and ridges of Penne make it ideal for retaining sauces on the entire surface, inside and out. So good with meat sauces and sauces with veggies. I love it with cream based or tomato sauces.

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One Pot Sausage Penne Pasta

One Pot Sausage Penne Pasta is a filling and delicious dinner for busy weeknights. I love the easy cleanup and the entire family can agree on this pasta dinner!

Course Main Dishes

Cuisine American

Keyword Italian pasta with sausage, pasta, sausage

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 - 6 servings

Calories 415kcal

Author Milisa

Ingredients

• 1 pound Italian sausage
• 1 pound Barilla Penne Pasta
• 2 cups chicken broth
• 1 24 oz jar Barilla Tomato Basil Sauce
• 1 cup milk
• 1 ½ cups shredded mozzarella cheese
• fresh basil for garnish optional

Instructions

• Add sausage to a large pan over medium- high heat. Cook, stirring often until browned and crumbly.
• Add chicken broth, Barilla Tomato Basil Sauce and milk. Stir to combine.
• Add Barilla Penne and stir. Bring to a boil and cook, stirring often for 6-8 minutes until pasta is al dente.
• Remove from heat and stir in cheese until melted. Garnish with fresh basil if desired.
• Serve immediately.

Video

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 20g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Cholesterol: 62mg | Sodium: 1140mg | Fiber: 2g | Sugar: 6g

The post One Pot Sausage Penne Pasta appeared first on Miss in the Kitchen.

What a week it has been! I usually make tentative plans for the week and then go with the flow.  This week has been more like running crazy than going with the flow.  We are adding some additional corrals and getting ready to start our fall cow work next week. Have you heard the saying, “It takes all the hands and the cook.” that means me too.

I am not much of a cowgirl when it comes to riding horses, so I get to ride the four wheeler.  Our four wheeler has been having a few mechanical issues, so we needed to haul it to the repair place.  Someone, not my boys of course, had torn the lights off of the trailer that we haul the four wheeler on.

I picked up new trailer lights from the parts store and thought I would try to help my husband out by putting them on the trailer.  This may not seem like a big deal, but those who know exactly how mechanically declined that I actually am, it is impressive.  I did it and the lights worked, even the blinkers!  I was quite proud of myself.

My week has been more about the ranch work and less about the food but I know you are dying to hear about this fantastic Cajun Shrimp Stew.  I get to share this recipe with you!  This Cajun Shrimp Stew was right in line with all of the other recipes that I have tried from the Sizzling Skillets and Other One-Pot Wonders, truly fabulous. The whole clan loved it.  This is the recipe that my boys have been begging for and they were very happy.  Shrimp is a real treat on a cattle ranch!

This comforting, simple stew is a Cajun dish that many home cooks in Louisiana enjoy, especially during the Lenten season. It is easy to make and feeds a bunch. The trick is getting the roux to the right color . . . about a notch darker than peanut butter should do the trick. A homemade shrimp stock makes all the difference in the world. Make sure to add the shrimp just before serving so that they stay nice and tender. Some families boil eggs in their shrimp stew (as it simmers) to make the dish even heartier.

Cajun Shrimp Stew

from Sizzling Skillets and Other One-Pot Wonders

• 1 cup vegetable oil
• 1 ½ cups all-purpose flour
• 2 ½ cups finely chopped onion
• ¼ cup minced garlic (about 12 cloves)
• 10 cups Rich Shrimp Stock *
• 2 bay leaves
• 1 ¼ teaspoons freshly ground black pepper
• ¾ teaspoon cayenne
• 2 teaspoons chopped fresh thyme leaves
• 1 ½ tablespoons kosher salt
• 3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces
• 2 pounds small or medium shrimp, peeled and deveined
• ¼ cup chopped green onion, green part only
• 2 tablespoons chopped fresh parsley leaves
• Steamed long-grain white rice, for serving

1. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time—it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes.

Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.

2. Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)

3. Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.

6 to 8 servings

*Rich Shrimp Stock

This stock is so easy to make, yet so flavorful—make a batch every time you have shells and heads from fresh shrimp and you’ll never have to worry about where to get shrimp stock again. You’ll find that toasting the shells in oil before adding the water gives added depth to this stock, which can be used in countless ways.

• 1 to 1 ½ pounds shrimp shells and heads
• 1 tablespoon vegetable or olive oil
• 14 cups water
• 1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
• ½ cup roughly chopped celery
• 2 small carrots, roughly chopped
• 2 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 teaspoon salt
• 2 teaspoons black peppercorns
• 3 sprigs fresh thyme
• 2 large sprigs fresh parsley

1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.

2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.

Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.

3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)

About 12 cups

Note: You can easily double the ingredient amounts to make a larger batch of stock.

To save space in the freezer, you can reduce the stock further after straining and discarding the solids. Just add water to the defrosted stock to reconstitute as needed.

The post Cajun Shrimp Stew: One Pot Wonders appeared first on Miss in the Kitchen.

Let’s get this party started!  I was chosen as one of the 20 to participate in the One-Pot Blogger Cooking Party in honor of Emeril’s upcoming book, Sizzling Skillets and Other One-Pot Wonders.   This is my first post, there will be nine in total over the next three weeks.  I am allowed to share three specific recipes with you from the cookbook, Wok-Seared Duck Salad being the first.  I will also be cooking up 6 other dishes of my own choosing and you can drool over my photos and the delectable descriptions!

When I heard of the One-Pot Blogger Cooking Party, I signed right up, then had a slight panic attack with a huge list of what could go wrong in my mind.  Last week I received an email saying that I had been chosen along with 19 others (find their blogs listed in the side bar) out of a field of over 100!  I was so excited to be included and I couldn’t wait to get my hands on Emeril’s new cookbook.  You probably remember I have a slight obsession with cookbooks.  I poured through the book finding so many recipes that I want to try.  Honestly, it was hard to narrow it down to 9 to share with you!

I chose to make the Wok-Seared Duck Salad as my first post.  I had never eaten duck before.  The recipe is inspired by a Thai dish called laap, which is usually made of ground chicken, fish, pork, or duck.  You could easily substitute chicken thighs for the duck.  I have only eaten Thai food once and it was delicious.  I was pretty excited to dust off my wok and make Thai food at home with ingredients I had never tried before.

I have to say, it was really easy, it was quick and it was delicious, just the kind of recipe I like to share with you here!  My only variation was that I didn’t have the chile, and I’m a big sissy when it comes to spicy food, so I just omitted it.  The flavors really come together here and although it was something I have never served before, the whole family loved it.

I will also be having a few giveaways during the next few weeks including a copy of Sizzling Skillet and Other One-Pot Wonders and a set of  Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls!  

Disclosure: I was provided a copy of the cookbook, a set of the serving dishes by zak!, a bottle of Emeril’s spices, and a small grocery reimbursement.  Upon completion I will also receive a few of Emeril’s other cookbooks and one blogger will be chosen to win a T-Fal slow cooker.  All opinions shared are my own. 

Now for the recipe courtesy of Morrow Cookbooks and The Secret Ingredient Blog.

Wok-Seared Duck Salad

from Sizzling Skillets and Other One-Pot Wonders

• 2 tablespoons uncooked jasmine rice
• 1 tablespoon minced fresh red Thai bird chile
• 2 magret duck breasts (about 12 ounces each) or 1 ½ pounds other domestic duck breasts
• 1/3 cup minced shallot
• 1 ½ tablespoons peeled and minced fresh ginger
• ¼ cup fish sauce
• ¼ cup freshly squeezed lime juice
• ¼ cup freshly squeezed orange juice
• 1 ½ teaspoons palm sugar or light brown sugar
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup fresh basil leaves
• 1 medium head of red leaf lettuce, washed and torn into bite-sized pieces
• 2 cups bean sprouts
• 1 cup julienned red bell pepper

1. Heat a wok over medium-high heat and add the rice. Toast the rice, shaking the wok constantly, until all the grains have turned golden brown, 3 to 4 minutes. Transfer the rice to a mortar and set aside to cool. Once the rice has cooled, grind it using a pestle until it reaches a sandy consistency. Alternatively, grind the toasted rice in a clean spice grinder. Place the rice in a large mixing bowl and set aside.

2. Place the chile in the wok over medium-high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds. Remove the chile from the pan and add to the bowl with the rice.

3. Using a paring knife, score the fatty side of the duck breasts by making shallow cuts in a diamond pattern; this allows the fat to render more easily. Place the duck breasts in the wok, fatty side down, and cook over medium heat until the skin is golden brown and slightly crisp, 4 to 5 minutes. Transfer the duck breasts to a cutting board, slice them into thin strips, and return the strips to the wok. Add the shallot and ginger and stir-fry over medium-high heat until the duck is just cooked through, about 2 minutes. Transfer the duck from the wok to the bowl with the rice and chile and set aside.

4. In a small bowl, combine the fish sauce, lime juice, orange juice, and palm sugar and mix well. Pour the mixture over the duck and toss until well coated. Add the cilantro, mint, basil, lettuce, bean sprouts, and julienned red pepper and toss to combine.

5. Serve the salad immediately.

4 servings

Enjoy!

Miss

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