One pot chicken sausage pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set a fine-mesh sieve over a bowl and drain the tomatoes, reserving the liquid. Lightly press on the whole tomatoes to release any excess liquid inside the tomatoes and roughly chop them up with kitchen scissors or a knife. Pour the liquid into a measuring cup and add enough water to total 21/2 cups.

Step 2

Heat a large heavy pot or Dutch oven over medium-high heat. Add 1 teaspoon extra- virgin olive oil, then crumble in the sausage. Cook, breaking the sausage up into small pieces with a wooden spoon, until the sausage is browned, 6 to 8 minutes. Add the garlic and cook until fragrant, about 2 minutes.

Step 3

Add the tomatoes, reserved liquid, and the pasta and season with 1/2 teaspoon kosher salt and freshly ground black pepper to taste. Bring to a boil over high heat, then reduce the heat to medium-low so the sauce bubbles steadily. Cover the pot and cook the pasta to al dente and until the liquid is absorbed, 20 to 25 minutes, stirring every 5 minutes so the pasta cooks evenly and to make sure nothing sticks to the bottom.

Step 4

Remove from the heat and stir in the Parmesan and then the basil leaves just to wilt. Serve with more Parmesan on the side, if desired.