One Pot Sausage Red Pepper Pasta

If there's anything that get's me in a recipe title, it's the words "One Pot." I mean, seriously, washing dishes isn't that hard, but I loathe it above all other chores, so cutting down on the dishes is a major score for me. 

The thing about one pot recipes though is that they're usually a little weird, because meals usually really shouldn't all be made in one pot. Not this one. In fact, when I asked Jeff if he liked it, he said, "Yeah, I love when you make this." Turns out he was confusing this one pot pasta with this other roasted red pepper pasta recipe that was waaaaaay more time consuming and make my kitchen look like it was attacked by a band of two year olds. A side note: do I make too many roasted red pepper pastas? Nahhhh....

One Pot Sausage Red Pepper Pasta (adapted from Host the Toast)

Serves 4 very hungry people or 6 regular people

You'll Need:
1 lb spicy italian sausage, casings removed
4 cloves garlic, minced
1 TB olive oil
1 1/2 cups milk
1 1/2 cups chicken broth
1 16oz jar roasted red peppers, drained and pureed in a food processor
12 oz pasta
5 oz spinach
3.5 oz goat cheese
1/2 cup shredded parmesan cheese, plus more for topping
Salt and pepper

In a large pot, sautee sausage, garlic, and olive oil over medium heat until browned. Add milk, chicken broth, pureed red peppers, and pasta. Stir to combine. Let pot come to a boil, then cover and reduce heat to low. Simmer until pasta is just cooked through, about 12 minutes. Stir in spinach and cook until wilted. Stir in goat and parmesan cheese until melted. Remove from heat. Taste and season with salt and pepper as necessary. Serve and top with copious amounts of shredded parmesan.

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