Sausage Pasta Skillet By Dapur Sinolin


  • 2 tablespoons Sinolin cooking oil
  • 1 pound Italian sausage, mild or spicy, casings removed if applicable
  • 1 large onion, medium diced
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, sliced thinly across clove
  • 2 teaspoons Italian seasoning
  • 1 28 ounces can whole Italian plum tomatoes
  • 3 cups chicken stock or broth
  • 3/4 teaspoon salt
  • 12 ounces pasta, penne, ziti or rigatoni recommended
  • 1 cup grated fresh Parmesan
  • 1 1/4 cups grated mozzarella
  • a small handful of torn, fresh basil leaves for garnish

  • Instructions
  • Heat braiser or skillet over medium-high heat. Add olive oil, then sausage. Cook sausage for 3 minutes, breaking up while cooking.
  • Lower heat to medium-low. Add onion and mushrooms; cooking and stirring for one minute. Stir in garlic and Italian seasoning. Cover skillet and continue to cook until onion is translucent. Stir periodically.
  • Crush tomatoes well by hand or with a potato masher. An immersion blender can also be used to break up tomatoes; simply pulse it a few times.
  • Add tomatoes and juice to ingredients in pan. Stir to combine. Add chicken stock and salt. Stir well.
  • Raise heat to medium and bring to a boil. Add pasta; stir well. Cover skillet and cook until pasta is almost al dente, stirring frequently to keep pasta from sticking to the bottom of skillet or clumping together.
  • Turn off heat and remove the pan from burner. Gently stir in grated Parmesan until melted. Scatter mozzarella evenly over top.
  • Place lid over the skillet and allow mozzarella to melt, 2-3 minutes. Sprinkle with torn basil leaves and serve immediately.

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