Tuscan One Pan Pasta

Source: The Olive Cellar, Northland Ave., Appleton

Super easy to make
All ingredients, even the pasta, cooks in one pan!

Ingredients

2 Tbls. Tuscan herb olive oil (see note)
12 oz. sweet Italian sausages, ¼-inch slices (I use turkey)
1 lb. mushrooms, sliced

4 c. chicken stock or broth (I use Kitchen Basics)
½ t. sea salt
4 c. baby spinach, stems removed and chopped
10 oz. penne pasta, uncooked (I use whole wheat)
1 c. yellow onion, thinly sliced
1 Tbls. chopped garlic (from jar)

1 Tbls. good quality balsamic
½ t. crushed red pepper flakes

grated Parmesan cheese, garnish

Homemade Tuscan Seasoning

1/4 t. dried basil
¾ t. dried oregano
1/4 t. rosemary
1/2 t. marjoram
1/4 t. sage
1/2 t. dried thyme
1/4 t. fennel seeds
1/2 t. garlic powder

Instructions

Heat olive oil in a high sided skillet over medium-high heat.

Add sausage and mushrooms, cook stirring often, until browned (about 8 minutes).

Add chicken stock, sea salt, chopped spinach, pasta, onion and garlic. Cook, stirring frequently until pasta is al dente and liquid has mostly absorbed (about 15 minutes).

Stir in balsamic vinegar and sprinkle crushed red pepper.

Serve with grated Parmesan cheese.

NOTE: If you don’t have Tuscan herb olive oil, you can add Tuscan seasoning to regular olive oil and let stand several minutes to infuse. If you do have Tuscan herb olive oil, you can use it to dip crusty artisan bread slices to go with.