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Spoon scooping up portion of pasta shells, sausage, cheese and basil.

One Pot Creamy Tuscan Pasta

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients

  • 1 tablespoon olive oil
  • 12 to 16 ounces pork or chicken smoked sausage, sliced
  • ½ cup diced onion
  • 2 cloves garlic, finely minced (see note)
  • 14.5-ounce can diced tomatoes
  • 15-ounce can white beans, like Great Northern, drained
  • 12 ounces medium pasta shells
  • 2 ½ cups chicken broth
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • 2 to 3 cups coarsely chopped fresh spinach (about 3 ounces)
  • 1 to 2 cups shredded Monterey Jack or mozzarella cheese
  • ½ cup freshly grated Parmesan
  • Fresh basil and/or chopped green onions, for garnish (optional)

Instructions 

  • In a deep skillet or pot, heat the olive oil over medium heat. Add the sliced sausage and brown on each side until golden, 2-3 minutes. Remove to a plate (keep as much oil in the pan as possible).
  • Add the onions and garlic, and cook until the onions turn translucent, stirring often, 3-4 minutes.
  • To a blender, add the drained beans and the diced tomatoes (undrained). Process until mostly smooth.
  • To the skillet, add the blended tomato/bean mixture, shells, broth, salt and basil.
  • Bring the mixture to a simmer over medium heat. Continue to simmer, stirring often to prevent sticking (moderate heat as needed), until the pasta is al dente, 12-14 minutes. There will still be a fair amount of thick, syrupy liquid in the pan. If it's really dry, add bit more broth.
  • Stir in the cooked sausage and spinach. Taste and add additional salt and pepper, if needed (different brands of sausage will vary in seasonings and saltiness)!
  • Sprinkle the cheeses over the pasta. Cover with a lid and let sit until melted (or if the pan is oven-safe, broil in the oven until the cheese is melted and bubbly).
  • Garnish with fresh basil or chopped green onions (optional), and serve.

Notes

Garlic: can use dehydrated garlic (I use the Litehouse brand all the time - use about 1 teaspoon for 1 clove of garlic) or garlic powder (about 1/4 teaspoon for every clove).
Instant Pot: I haven't tried this in the Instant Pot, but if I did, I'd probably brown the sausage and remove to a plate. Then cook the onions and garlic and add the broth, scraping the bottom of the pan very well, and add the pasta, basil, and salt. Stir. And then pour in the tomato/bean mixture (don't stir). Cover and cook for half of the al dente cooking time on the package MINUS another 1-2 minutes. Quick release the pressure (if liquid spurts from the valve, close and try again after a minute or two). Stir in the sausage, spinach, and cheese and heat through. Some version of those directions is a good start. :)