When you think of pasta you probably don't think "healthy." Most pasta dishes don't fall in the super-food category, but meat and veggie based sauces like this one are not all that bad either! We always cook our noodles in bone broth and that makes this recipe unique. You're adding lots of flavor but also protein and other essential nutrients. Bone broth and veggies make this pasta satiating and you won't need a heaping bowl of noodles to feel full. If you like a little spiciness, dice up 1/2 a jalapeno (remove the seeds) and chop 1/2 a red bell pepper. Add the jalapeno and bell pepper when you add the onions in the recipe. Brian loves spicy food so I even buy hot Italian sausage! Either mild or spicy, this sausage pasta is the perfect quick winter dinner idea!
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Serves: 2-4
- 16.9 oz beef bone broth
- 2 cups macaroni or rigatoni noodles- any noodle with rigid edges
- 1/2 cup carrots, minced (1 large carrot stick)
- 6 large cloves, minced
- 1/2 medium yellow onion, diced
- 1 lb Italian sausage
- 14 oz can diced fire roasted tomatoes
- 14 oz tomato sauce
- 1/2 tsp dried basil
- 1/2 tsp dried Italian seasoning
- Salt and pepper to taste
- 2 big handfuls of spinach, roughly chopped
- Parmesan cheese and parsley for topping, optional
- Bring bone broth to boil. Add noodles and let cook based on the instructions on the noodle packaging (usually 5-8 minutes).
- While the noodles are cooking, peel one carrot stick and place in a blender. Pulse until the carrot is minced. One carrot stick equals around 1/2 cup. Place minced carrot in a large skillet with a light drizzle of EVOO.
- Mince 6 large garlic cloves and dice 1/2 a yellow onion. Add to the skillet and turn heat to medium.
- Add the sausage to the ingredients in the skillet and saute everything together, breaking up the meat as you go. Cook until the sausage is browned and the onions and garlic are tender and translucent- about 8 minutes.
- The noodles should have absorbed all the broth at this point and should not need to be drained. If there is any excess liquid do not drain it. Remove the noodles from heat and set aside for the next step.
- Once the sausage is browned, turn the heat to medium low and add the fire roasted tomatoes, tomato sauce, herbs, and spinach. Let simmer for 2- 3 minutes, stirring occasionally.
- Add the noodles and any excess liquid to the skillet and stir ingredients together. My sauce was thick at this point and didn't need to simmer any longer.
- Garnish with fresh parmesan and parsley. Serve hot and enjoy!