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Take a deep breath and pay attention. I’ve been trying new recipes each week for the past seven years, and I can confidently say that the formula for One Pot Sausage and Sun Dried Tomato Pasta is one of the most delicious things I’ve made. I plan on making another batch tomorrow or after my leftovers are empty. I hope it’s not until the next day, but I’m not committing.


What makes this pasta fantastic? I could use several items already in my freezer, pantry, and fridge. The only thing I purchased for this recipe was the sausage, which I usually keep in my freezer (because I typically use a half pound at a go). Also, this is a GREAT late-night “pantry” dinner.

In addition, since the recipe is “one pot” style, it’s a breeze to clean and many flavors. Not a drop of flavor is wasted since everything cooks in a single pot. Also, it’s a highly well-rounded dish. Pasta, vegetables, meat. It’s all there! #win


A few people are finding the “one pot” style of cooking pasta to be a bit difficult. Let me offer a few suggestions.

Choosing a thick-bottomed pan or skillet is essential to ensure that the heat is evenly distributed.

The broth or water you’ll need will depend on the size and shape of the pasta you choose to cook. When you are nearing the end of cooking time, keep track of the liquid in the lower part of your pan. If there’s still lots of juice, cook for a few minutes with the lid off to allow for evaporation (don’t take it off). Add water if all juice has been consumed before the pasta is cooked.

Be sure that the heat in the pan is at a low temperature to ensure a constant temperature in the soup. It won’t allow the pasta to cook if it ceases to simmer. It will be hard to cook if it simmers or boils too long. It could dry out, and the bottom may get scorched. Take a good look. It gets easier each time you ride on a bicycle.


8 oz sweet Italian sausage ($2.00)

1 tablespoon olive oil($0.13)

Two cloves of garlic, chopped ($0.16)

1/2 lb of frozen broccoli leaves ($0.85)

2 cups chicken broth* ($0.28)

1/3 cup sun-dried tomatoes ($1.00)

8 oz pasta (any small shape**) ($0.80)

A pinch or two of cayenne (optional) ($0.02)

1 cup grated Parmesan($0.41)


Add the sausage and olive oil to the skillet and cook at medium-low temperature until the sausage is browned. If you use links, cook them until they’re cooked through and firm enough for cutting, then cut them into medallions. Return to the skillet and cook until golden in both directions. Transfer the sausage that has been cooked to an empty bowl, and then remove all but one tablespoon of fat from the cooking pan.

The minced garlic should be added along with the frozen broccoli florets to the pan. Sauté over medium-high temperature for about 3-5 minutes or until the broccoli turns bright green and not frozen. Move the broccoli pieces into the bowl along with the sausage.

Pour the chicken broth into the skillet and whisk or stir to dissolve the brown bits off the pan’s surface. Cut the tomatoes dried in the sun into strips and add them to the broth along with the pasta and a pinch of crushed red pepper. Stir well, put the lid on top, then turn the heat to medium-high. As the broth starts to simmer, provide the pan a quick stir, remove the cover, then lower the heat to a minimum or low to ensure that the broth remains at the simmer.

Cook the pasta and sun-dried tomatoes for approximately 7 minutes, stirring until the pasta is cooked and most of the liquid has been taken up. If the pasta becomes soft after the broth is absorbed, just allow it to simmer for a few minutes without removing the lid.

Once the pasta is soft and a tiny amount of thickened liquid remains at the bottom of the skillet, add the cooked broccoli and sausage to the pasta. Mix well, and then add the grated Parmesan on top. Serve immediately.

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Joseph M. Kay

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