One-pot pasta with salsiccia, mushrooms and cream
Recipe for an easy, delicious one-pot pasta with salsiccia, vegetables and cream.
Servings 4 people
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
Instructions
- 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.