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
Great post 😁
No problem 🙂 check out my blog when you get the chance 😄