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Dutch Oven Pasta and Sausage

December 7, 2011

Why didn’t I think of this sooner?  I’ve been cooking complete dinners in my Dutch oven for the past couple of months and not once did I think of cooking pasta in it.  I mean honestly, what was I thinking?  Thankfully I have seen the err of my ways and did a quick course correction just in time!  Tonight’s dinner had all the flavor of a time consuming baked pasta, but took just over 10 minutes to put together.  This dish will definitely be added to our family meal rotation and I highly recommend you do the same.

Dutch Oven Pasta and Sausage
Yields: 4 Servings

Cooking spray
4 Garlic cloves (minced)
1/2 medium Yellow onion (chopped)
2 cups Ridged pasta (penne, rotini, cavatapi, etc)
1 cup Water
1 14-ounce can Diced tomatoes
1 14-ounce can Artichoke hearts (packed in water, drained)
1 Green bell pepper (seeded and chopped)
1/2-3/4 pound Italian sausage (casings removed)
1 teaspoon Dried basil
1 teaspoon Dried oregano
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3 cups Fresh mushrooms (sliced)

1. Preheat the oven to 450F.
2. Spray the inside of a Dutch-oven with cooking spray.
3. Scatter the garlic and onion in the bottom of the pot. Add pasta and water to form an even layer.
4. Mix the tomatoes, artichoke hearts, bell pepper, sausage, and seasoning in a medium bowl.
5. Drop meat mixture by small spoonfuls evenly over the pasta. Sprinkle mushrooms on top.
6. Cover and bake for 45 minutes. Serve immediately.

Kate’s Thoughts

I cannot say enough how much I loved this meal.  Granted we were pretty hungry, but I think we barely stopped to breath while we were devouring our plates.  It was that good!  I found it to be enough for four standards servings, but you may want to serve it with a salad or another side dish.  Or if you are feeling very hungry, two servings, a mini toddler size portion, and seconds for everyone…

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