My momma made this all of the time when I was growing up. Why? It's really good. It's really easy to make. AND...it all cooks in ONLY ONE SKILLET! How exciting is that?! Let's hear it for only having to wash one pan! Hip, hip, hooray! I'm not sure where this recipe originally came from, so I cannot give credit to whom credit is due. Momma always just called it, "That sausage skillet stuff" (We believe in very specific names in our family...). Whoever made it... this sausage pasta stuff is wonderful. The pasta cooks with the sausage to make flavorful pasta, and then the sour cream and tomatoes make an easy, rich, creamy sauce that cover that pasta with even more awesomeness! Yum!
Here's my momma's well-loved card:
And here's my recipe card:
Step One: Chop up an onion and a bell pepper.
Step Two: Put the sausage into a hot skillet, and begin to break it up.
Step Three: After you have broken up the sausage, add the onion and bell pepper...
...and let the onion and bell pepper cook with the sausage as it browns.
Step Four: Now, when the sausage has browned completely, you are supposed to drain off the fat. I rarely remember to do that... but if you want to save some calories, spoon off the grease before moving on :).
Step Five: Add tomatoes with their liquid, ...
...macaroni, sugar, salt, and pepper,...
...and mix well.
Step Six: Allow the mixture to come back up to a bubble, cover, and reduce the heat to low. Simmer for about 20 minutes. Stir often. (I take "often" in this recipe to mean every 5 minutes...ish.)
Cook until the pasta is tender...'til it is done to your liking. If you want to cook everything longer than 20 minutes to make that pasta super soft, go for it! (I do. Those who have been reading this blog for a while know that I like all pasta a little on the "squishy.")
Step Seven: When the pasta is done to your liking, take the pan off the heat. *Drum roll for my favorite part...* Stir in the sour cream. YUM!
Check it out. The pan and the lid are the only dishes from the cooking process that I had to do!
The sour cream gives all those flavors a wonderful body and richness to swim around in...Yum. Yum. YUM!
Side note that has nothing to do with anything: I put a scoop in my one cup measuring cup because I thought it looked cool. The white stuff around the edges is sour cream from measuring sour cream. I have no other explanation for doing this...
Sausage One-Skillet Pasta
Click here for printable version
1 lb. bulk pork sausage
1 medium onion, chopped
1 green bell pepper, chopped
1 16-oz can diced tomatoes
1 c. uncooked elbow macaroni
1 T. sugar
1/2 t. salt
1/2 t. pepper
1 c. sour cream
In a large skillet over medium high heat, cook sausage, breaking it up as it cooks. Add the onion and bell pepper as the sausage cooks. Once the sausage has browned, spoon off all of the grease. Stir in the tomatoes with their liquid, macaroni, sugar, salt, and pepper. Allow the mixture to come back up to a bubble, and then reduce the heat to low. Cover and simmer, stirring often, for about 20 minutes or until the macaroni is tender. Remove from heat; stir in the sour cream.