There's nothing quite like a simple, no-fuss pasta dish that requires minimal ingredients, one pot, and easy-to-follow instructions.<\/p>\n
Ree Drummond, better known as the Pioneer Woman, has built a following around her simple, hearty recipes that often make enough to feed a whole family or have leftovers for days.<\/p>\n
As someone who typically cooks for one, I've found that many of her dishes make easy, satisfying weeknight meals, with plenty of leftovers to reheat throughout the week. However, their simplicity and convenience also make them a great option for busy families.<\/p>\n
On one particularly hectic evening, I tried her one-pan Italian sausage pasta and found it to be the ultimate easy comfort meal for busy nights.<\/p>\n
Here's how to make the Pioneer Woman's one-pan pasta with Italian sausage.<\/p>\n
To make Drummond's recipe for one-pan creamy sausage pasta for six, you'll need:<\/p>\n
Drummond recommends using fusilli pasta for this dish, but you can substitute any pasta shape you prefer or have on hand.<\/p>\n
And while this may look like a long list of ingredients, you may already have most of them in your kitchen.<\/p>\n
This pasta dish required very little prep, which also meant cleanup was a breeze. Aside from a few utensils, I only had to wash the cutting board and skillet I used to prepare the meal.<\/p>\n
I let the sausage brown slightly in a large nonstick skillet before breaking it into smaller pieces with a wooden spatula, a task that became easier as the meat cooked.<\/p>\n
It took about five minutes for the sausage to lightly brown.<\/p>\n
It took another five minutes for the onions to cook and fill my kitchen with a heavenly scent.<\/p>\n
The recipe calls for fennel seeds, oregano, and red pepper flakes \u2014 all pantry staples I already had on hand, making the prep process even easier.<\/p>\n
I stirred the seasonings into the sausage, allowing them to toast slightly in the rendered fat to bring out their flavors. I also added salt and pepper for an extra boost of flavor.<\/p>\n
The recipe calls for low-sodium chicken broth, tomato puree, and tomato paste to make the sauce. When I first added the ingredients, I was nervous the sauce would end up too liquidy.<\/p>\n