Creamy Tomato Sausage Pasta

Another one dish wonder meal.  This one was simple but a little timely.  You have to let the sauce reduce reduce reduce, so it takes some time.  Other than that, just chopping and dumping.

What you'll need:

1 package or 1lb pasta (use your favorite)

1 pound sausage or 4 links cut into bite sized chunks (ours was spicy links)

2 heads broccoli

1 red pepper thinly sliced

1/2 onion

6 medium mushrooms sliced

1 can diced tomatoes

2-3 artichoke hearts sliced (Optional but recommended.  I had left overs from skewers)

1/2 cup milk

1/2 cup sour cream

salt

pepper

3 garlic cloves chopped

1 tablespoon olive oil

1 teaspoon chicken bouillon

fresh basil

In a large pot, boil pasta with 1 tablespoon salt.  In a large skillet, heat olive oil over medium high.  Add onion and sausage.  Cook until onion is translucent.  Once pasta is done, take one cup of the starchy pasta water and add one teaspoon of chicken bouillon to it.  Stir to dissolve.  Add chopped garlic to pan and cook for a few seconds.  Now add pasta water and tomatoes.  Leave at medium high and allow to by half reduce, about 15-20 minutes.  Stir occasionally.

Once visibly thickened, add milk and sour cream.  Mix until combined.  Allow to reduce for another 10 minutes or until sauce is a consistency you like but not too thick.  Add vegetables and pepper.  Mix until everything is coated.  Cover and allow to steam for 5 minutes stirring occasionally.  Once broccoli is crisp tender, add noodles and about 1/2 cup torn basil leaves.  Fold noodles into vegetable sauce.

Kam was so pasta satisfied that he took a picture of his empty bowl.

Bowl up.  We enjoyed this.  A lot.  I thought our spicy sausage was a little too spicy but Kam was all about it.  Next time I might add a little more sour cream, which you could do, maybe 3/4 cup instead of a half, but to keep calories down, stick to the recipe. Which I will probably do next time too.  Enjoy!