One-Pot Homemade O's
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 401
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 17
- Sodium
- 588
- Total: 30 min
- Active: 25 min
Ingredients
3 tablespoons olive oil
4 garlic cloves, minced
1 large onion, diced small
1 tablespoon rosemary, minced
6 tablespoons tomato paste
3 cups chicken or vegetable stock
1/2 cup half-and-half
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
12 ounces anelletti pasta
1/3 cup grated Parmesan, plus extra for garnish
1/4 cup chopped parsley, for garnish
Directions
- Heat the olive oil in a Dutch oven or high-sided skillet over medium-high heat. Add the garlic, onion and rosemary, then cook for 2 minutes to soften.
- Add the tomato paste and stir until the paste has coated the vegetables. Continue stirring then add the chicken stock and half-and-half. Add a pinch of salt and a pinch of pepper, along with the paprika, chili powder and cayenne pepper. Bring to a boil before adding the pasta. Cook according to the package directions, stirring frequently so the pasta doesn’t stick to the bottom of the pan, until the pasta is al dente.
- Remove from the heat and stir the Parmesan. Serve immediately, topped with more Parmesan and the chopped parsley.