Sear-iously Saucy
One-Pan Ziti in Basil Tomato Broth, Crowned with Grilled Italian Sausage
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
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.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.