Sausage & Rotini in Sauce


This recipe is ‘almost’ one-pot.  But it’s easy, and the flavors and smoothness of the results are so good that it’s worth using two pots!  The corkscrew shape of Rotini pasta helps it absorb the delicious flavors while melted Mozzarella adds creaminess.  Yum!

½ lb Italian spicy sausage (remove and discard casing if necessary)
1 medium or larger shallot, thinly sliced across the grain
2 cloves chopped garlic
1 tsp olive oil
¼ cup white wine
12-15 oz Marinara sauce (about ½ jar of your favorite brand or make your own!)
½ box (about 13-14 oz) Rotini pasta
1 cup shredded Mozzarella cheese
Shredded or grated Parmesan cheese as topping
Chopped cilantro or parsley as garnish

Aroma Doveware 2.5L Dutch Oven
3-4 Servings
45 minutes total time

Add oil to Dutch Oven over medium heat. Add garlic when oil is hot for about 30 sec and then add shallot to brown for about 1 min.  Add sausage and break it up with flat edge of a spatula while browning it (about 10 min).  Add white wine  to deglaze bottom of pot and stir in Marinara sauce.  Bring to a near boil before reducing heat to low.  Cover and allow to simmer.

While simmering releases flavors, follow instructions on box for Rotini (bring water to boil, add a little salt, cook until desired consistency in about 10 minutes); then thoroughly drain Rotini. Turn off heat to sauce before adding Rotini and Mozzarella to the Dutch Oven.  Fold to combine together (and optionally cover for 1 minute for Rotini to absorb flavors) before garnishing and serving.  Enjoy!

Over To You
What’s your version of sausage and pasta?  Share and inspire us.

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