One Pot Creamy Tuscan Pasta

For 6 servings, One Pot Creamy Tuscan Pasta keeps the list centered on olive oil, to 16 ounces pork or chicken smoked sausage and diced onion. Set aside about 25 minutes.

• Yield 6 servings
• Ready in 25 minutes
• Cook 15 minutes

Ingredients

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

Instructions

1. 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).
2. Add the onions and garlic, and cook until the onions turn translucent, stirring often, 3-4 minutes.
3. To a blender, add the drained beans and the diced tomatoes (undrained). Process until mostly smooth.
4. To the skillet, add the blended tomato/bean mixture, shells, broth, salt and basil.
5. 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.
6. 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)!
7. 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).
8. Garnish with fresh basil or chopped green onions (optional), and serve.

Give it a minute off the heat, then serve it while it is still hot.