One Pot Penne Pasta Recipe
This One Pot Penne Pasta recipe is made with sausage, red peppers, and spinach and ready in 15 minutes, making this pasta recipe a weeknight favorite recipe!
Busy weeknights always bring the question, “what’s for supper?” It never fails. Monday nights are always our busiest with my husband and son hurrying to make it to Scouts but only having a few minutes for supper before they leave. I’ll admit, it would be easier on these nights to turn to take out or something like that, but then I remember how quick and easy this one pot penne pasta recipe is that my husband absolutely loves!
This is one of those pasta recipes that you throw everything into the pot and everything cooks together like magic. It also means there is only one pot to wash, one pot to dry, and one pot to put away. I love recipes like that!
You can customize the ingredients to your preference, but here is what all I include. I use a smoked sausage that I slice into large bite sized pieces. I find that the smoked sausage amps up the flavor in a short amount of time. I also use diced onions, garlic, mushrooms, jarred roasted red peppers, cheese, and fresh spinach. The flavor combination is out of this world delicious and one that I think you’ll enjoy, too!
It couldn’t be simpler to make either. Add the sausage, onions, garlic, and mushrooms to the pot first. Once your onions become tender, toss in the penne pasta, add some chicken stock and the jar of roasted red peppers and cover the pot for a few minutes. This allows the penne pasta to cook quickly and become tender. Add in the spinach and cheese, give it a quick stir and serve. Believe me, this has become one of my weekly staple recipes it is so easy and delicious!
Here’s my simple One Pot Penne Pasta recipe. It’s a keeper!
One Pot Penne Pasta Recipe
- 1 pound smoked sausage cut into bite sized slices
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 3 cups penne pasta uncooked
- 2 cups chicken stock
- 1 (10-ounce) jar roasted red peppers undrained
- 2 cups Monterey Jack cheese
- 1/2 cup Parmesan cheese
- 2 cups fresh spinach
Add sausage, onions, garlic, and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often. Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from the jar. Stir to combine and cover for about 5-8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer.
Stir in the cheeses and fresh spinach until well combined and the spinach is tender. Serve.
All images and text © Robyn Stone for Add a Pinch
Originally published 2014.