An easy, delicious one-pot pasta with the wonderful Italian sausage salsiccia, plenty of vegetables, bacon and cream. Mild, well seasoned and creamy – a dish the whole family loves.
It’s incredibly easy to make: everything goes into one pot, with the ingredients browned off one after another as you go. That way you draw the most flavour out of every ingredient, and end up with a dish that is packed with flavour.
Salsiccia is an Italian fresh pork sausage. In pasta dishes like this one you remove the skin/casing from the sausage, break the meat into smaller pieces and fry them off. It has a wonderful flavour and is superb in pasta dishes, or for example in these stuffed chicken breasts – click here.
I love one-pot dishes, and you’ll find many more by clicking the link here.
One-pot pasta with salsiccia, mushrooms and cream
Ingredients
- 500 g pasta
- 300 g salsiccia
- 150 g bacon lardons
- 1 courgette, deseeded and diced
- 200 g mushrooms, quartered or halved
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 70 g fresh spinach
- 1 handful fresh basil
- 50 g sun-dried tomatoes, cut into strips
- 70 g parmesan, finely grated
- 700-900 ml stock, vegetable or chicken
- 250 ml cream whipping cream (38% fat)
- Freshly ground pepper
- Salt, if needed
Method
- Heat a large pot over medium heat and fry the bacon for a couple of minutes.
- Remove the casings from the sausages, break the meat into large chunks and add them to the pot with the bacon. Fry over fairly high heat until everything is well browned, about 5 minutes.*Salsiccia and bacon release quite a lot of fat. I prefer to pour most of it off once the meat is browned, but make sure there is enough left to keep frying in.
- Add the mushrooms and continue frying over high heat until the mushrooms are well browned.
- Turn the heat down to medium and add the onion, garlic, sun-dried tomatoes and courgette, and fry for a couple more minutes. Season with freshly ground pepper.*Hold off on the salt until the end, as there is salt in the bacon, the salsiccia and the parmesan. I didn’t use any extra salt in this dish.
- Add the pasta, basil, stock (start with 700 ml) and cream, and let the dish simmer over medium heat until the pasta is al dente. Add a little more stock if needed.*Bear in mind that the pasta usually needs a little longer than stated on the packet, as it is cooking in a sauce.
- Once the pasta is al dente, stir the spinach and parmesan into the dish, season to taste with pepper and salt if needed, and serve with finely chopped basil on top.
Nutrition
Premium
Hej Louise
Lækker lækker opskriftsom altid. Hos os ender vi altid med en opskrift fra dig, så ved vi det smager rigtig godt.
Hej Lill
Det er jeg glad for at høre – tusind tak:)
Warm wishes, Dianna
En yndlings opskrift hos os. Squash kan sagtens pilles ud og erstattes af ekstra spinat. Lidt chiliflager gør heller ikke noget dårligt for retten. Tak for lækre opskrifter og inspiration
Hej Louise
Åhhhh hvor dejligt at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Virkelig lækker ret
Vi laver den ofte herhjemme. Den bliver bedre og bedre for hvergang
Hvis vi skal forkæle os selv lidt så topper vi med lidt burrata
Hej Ann
Hvor er det dejligt du skriver det – tusind tak 🙂
Og god idé med burrata, mums 🙂
Warm wishes, Dianna