One-Pot Pasta with Sausage and Collards
Only one pot to clean with this simple, healthy dinner! Instead of cooking the pasta separately, it all cooks together for a savory blend of flavors. Recipe courtesy of Southern Living.
- 12 ounces fully cooked sweet Italian- style chicken sausage
- 1 pound mushrooms
- 4 cups low sodium chicken broth
- 1/2 teaspoon salt
- 4 cups chopped, stemmed collard greens
- 10 ounces uncooked penne pasta
- 1 red onion
- 4 cloves garlic
- 1 tablespoon red wine vinegar
- 1/2 teaspoon crushed red pepper
- Clean mushrooms with a damp paper towel and slice. Slice red onion and garlic. Slice sausage into 1/4-inch slices.
- Heat oil in a large pot over medium-high heat. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes.
- Add stock, salt, collard greens, pasta, onion and garlic; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes.
- Stir in vinegar and sprinkle with crushed red pepper.
Smart Shopping Tips
- Chicken or turkey sausage is often leaner than pork or beef varieties. Stores typically stock fully cooked sausage next to the hot dogs.
- Be sure to check the “sell by” dates when purchasing packaged meats for food safety and best quality. Once open, the food should be eaten or frozen within a few days regardless of the date on the package.
- Sprinkle servings with a little Parmesan cheese.
- White button mushrooms are the most common variety found in grocery stores. Cremini (also called Baby Bella) can also be used. Cremini mushrooms have a darker color and deeper flavor but may cost more.
- Other types of greens (fresh or frozen) can be substituted for collard greens. Mustard greens, spinach, kale and chard are other options.
- Try whole wheat penne pasta for more nutrition and fiber.