.jpg.rend.hgtvcom.126.196.suffix/1789013089131.jpeg)
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
One-Pot Italian Sausage and Lentil Pasta
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 638
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 53 mg
- Sodium
- 935 mg
Because of their coin-like shape, lentils are traditionally eaten in Italy on New Year’s Eve to bring about prosperity and wealth for the coming year. We’ve paired the lentils with spicy Italian sausage, red wine and tomatoes to make a hearty pasta sauce that’s delicious year round. The best part? It all comes together in one pot.
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 638
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 27 g
- Cholesterol
- 53 mg
- Sodium
- 935 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Crumble the sausage into the pot and cook, stirring occasionally, until no longer pink, 2 to 3 minutes. Transfer the sausage to a bowl using a slotted spoon, reserving the fat in the pot.
- Add the fennel and onion and cook, stirring frequently, until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomato paste and cook until darkened slightly, about 1 minute. Pour in the wine and simmer, scraping the bottom of the pot, until almost completely dry, about 2 minutes.
- Add the tomatoes, broth, salt, bay leaves, thyme and 4 cups of water to the pot and bring to a simmer. Add the lentils, return the sausage to the pot and cook, uncovered, until the lentils begin to soften, about 15 minutes. Add the rigatoni to the pot and stir to combine. Cook, stirring frequently to keep the pasta submerged, until the sauce has thickened and the pasta is al dente, about 15 minutes more. Discard the thyme sprigs and bay leaves.
- Remove the pot from the heat and fold in the butter until melted. To serve, top with Parmesan.
