Sear-iously Saucy
One-Pan Ziti in Basil Tomato Broth, Crowned with Grilled Italian Sausage
30 minutes
Serves 4
DinnerItalian
Herb's take
Inspired by the Italian knack for maximum flavor with minimum fuss, this skillet dinner cooks the pasta directly in a tomato-basil bath, finished with smoky sausage slices. You'll pick up the art of layering flavors and why basil should never meet heat for long.
Ingredients
Yield
4
Instructions
- 01Preheat a grill pan or cast iron skillet over medium-high heat. Grill the Italian sausage links, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and tent with foil.
- 02Meanwhile, heat olive oil in a large, deep skillet or sauté pan over medium heat. Add diced onion and cook until softened and translucent, about 4 minutes.
- 03Stir in minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- 04Pour in the whole peeled tomatoes with their juices. Use a spoon to break up the tomatoes slightly. Add chicken broth, 1 teaspoon kosher salt, and black pepper. Bring to a simmer.
- 05Add ziti pasta directly to the pan, stirring to submerge. Cover and simmer, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 13-15 minutes.
- 06While the pasta cooks, slice the grilled sausages crosswise into 1/2-inch rounds.
- 07When pasta is nearly done, stir in half the basil leaves, torn, and let cook for 1 minute. Remove from heat.
- 08Taste and adjust for salt if needed. Scatter the sliced sausage over the pasta and sprinkle with grated Parmesan.
- 09Garnish with remaining fresh basil leaves just before serving.
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