Sausage Pasta Skillet By Dapur Sinolin
Ingredients
- 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.