A tasty one pot dinner to add to your to do list.
1 pound bulk mild Italian sausage
1/2 cup Italian style panko crispy breadcrumbs
1/2 cup finely chopped onions
1 – 2 tablespoons olive oil
3 cups chicken broth
1 (25.5 oz) jar tomato basil pasta sauce
3/4 cup whipping cream (you can replace this with an equal amount of evaporated milk and save some calories like I did)
12 oz (3 3/4 cups) uncooked penne pasta
shredded Parmesan and fresh basil for topping if desired
1 In a large bowl, mix sausage, breadcrumbs, onion and egg until well combined. Shape into 12 (2″) meatballs.
2 In 5 quart Dutch oven, heat oil over medium heat. Add meatballs and cook 9 – 11 minutes, gently turning occasionally, just until browned on all sides.
3 Stir in broth, pasta sauce and whipping cream/evaporated milk and heat to boiling. Stir in penne and return to boiling. Reduce heat and simmer uncovered 18 – 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center and pasta is tender and sauce is thickened. Sprinkle with Parmesan and basil.
recipe from Betty Crocker