ITALIAN SAUSAGE ONE-POT PASTA

Italian Sausage One-Pot Pasta image

Italian sausage, cheese, tomatoes, pasta-and all in just one cooking pot? What's not to like? This one-pot dinner brings together comforting, easy-to-find ingredients in a ultra-simple preparation to make midweek meal you'll turn to again and again.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1 tablespoon olive oil
1 lb bulk mild Italian sausage
1 cup diced onions
1 cup diced red bell pepper (about 1 large)
2 teaspoons Italian seasoning
1/4 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained
12 oz uncooked penne pasta (3 3/4 cups)
2 cups baby spinach
1/2 cup shredded Italian cheese blend (4 oz)
2 tablespoons shredded fresh basil leaves

Steps:

In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
Remove from heat; top with cheese. Top with basil and toasted bread crumbs.

Nutrition Facts : Calories 580, Carbohydrate 67 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 7 g, TransFat 0 g