Creamy Tomato One-Pot Pasta
prep time: 5 minutes | Cook Time: 30 minutes | makes 4-6 servings
1 tbsp olive oil
1 lb bulk Italian Sausage (casings removed)
1 onion, chopped
3 cloves garlic, chopped
2 tbsp tomato paste
1 tsp italian seasonings
3 cups chicken stock
1 15oz can diced tomatoes
1 12oz box gluten free fusilli pasta
1/2 cup ricotta (chose a plant-based version if dairy free)
Fresh parsley
Heat the olive oil in a large sauté pan (12-inches) or pot over medium heat. Sauté the Italian sausage, breaking up with the back of a spoon until almost cooked through. Add onion and garlic until starting to soften, about 2 minutes. Add tomato paste and Italian seasoning. Cook for 1 more minute.
Pour chicken stock into the pan, scraping any browned bits off the bottom of the pot. Pour in diced tomatoes and fusilli pasta (I love Jovial brand) and season with 1 tsp salt and pepper to taste.
Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, about 10-15 minutes. If the pasta starts looking dry and there doesn't seem to be enough liquid, add a little extra broth during the cooking process.
Take the pasta off the heat and stir in ½ cup dairy-free ricotta (like Kite Hill) or cream cheese. Add parsley if you like. Let the pasta sit and thicken for 3-4 minutes before serving.