Leftover Sausage Recipes – One Pot Leftover Sausage Pasta – all cooked in one pot and a great way to use up those leftover BBQ sausages. A really nourishing dinner, perfect to follow an easy dinner of hotdogs, definitely one of my favourite sausage recipes.
Leftover Sausage Recipes: One Pot Sausage Pasta
This recipe came about after having a really simple Saturday night dinner of hotdogs, sausages in buns. We had leftover sausages and I was feeling the need to load the kids up with veggies after having none the night before. I found this recipe by Two Peas and Their Pod, tweaked it slightly and wow it turned out really great. It tasted really nourishing and hearty and so simple! I had cut up the veggies and sausages earlier in the day, so then the whole thing came together in less than 20 minutes and I had dinner on the table before 5pm! Which is great for a Sunday night, early dinner and hopefully early bed.
The kids obviously did their best to pick out the spinach and onions and complained they didn’t like it, but pretty much cleaned out their bowls, so for me this was a win. I also love the ratio of pasta to whole foods in this dinner, it’s a pretty even mix. It’s not so much a pasta with a sauce, but more like meat, veggies and pasta. This made heaps, so have been able to freeze another two dinners from this batch.
Mozzarella cheese works best if you want gooey, melted cheese, but whatever hard cheese you have in the fridge will be fine. I am not one to go out and buy a specific cheese for a recipe if I already have a block in the door of the fridge. So I used some Great Ocean Road Cheddar Cheese, that I already had, in mine.
Below are some of my other related recipes:
- One Pot Spaghetti and Meatballs
- One Pot Lamb Cutlets + Potatoes + Pesto
- One Pot Roast Chicken, Potatoes & Spinach in Coconut Milk
INGREDIENTS
- CAPSICUM – high in vitamin C and adds a great flavour to the dish.
- CARROT – always trying to add extra vegetables into any recipe I can – carrot pairs well with this recipe.
- GARLIC – adds flavour.
- TOMATO PASTE – used for the tomato base and richness of the sauce.
- SPINACH – high in fibre and great to add some colour.
- BASIL – adds a great flavour.
- FENNEL SEEDS – adds a sweet, liquorice like flavour.
- CHEESE – I used mozzarella but cheddar works well too.
- DRIED PASTA – you can use any type of pasta.
- STOCK – I like to use chicken stock but you can use any stock you have at home.
- LEFTOVER SAUSAGES – cooked from the night before. Any type of sausages will work.
FREQUENTLY ASKED QUESTIONS FOR LEFTOVER SAUSAGE RECIPES: ONE POT SAUSAGE PASTA
Can I add more vegetables to this recipe?
Yes, of course you can. Some other vegetables that might work well in this recipe are peas, zucchini, mushrooms just to name a few.
Can I use any type of sausage in this recipe?
You can use any type of sausage you prefer.
What can I serve with this recipe?
If you are after something light to serve with this recipe, try my Simple Green Salad which can be thrown together in seconds.
One Pot Leftover Sausage Pasta
Description
One Pot Leftover Sausage Pasta – all cooked in one pot and a great way to use up those leftover BBQ snags.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 white onion, finely diced
- 1 red capsicum, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, finely diced
- 2 tablespoons tomato paste
- 2 tomatoes, diced
- 2 cups spinach, chopped
- 1 teaspoon dried basil
- 1/2 teaspoon fennel seeds
- 2–4 leftover cooked sausages, sliced
- 3 cups chicken stock
- 300g dried pasta, uncooked
- 1 cup grated cheese, Mozzarella or Cheddar is fine
- fresh basil or parsley to serve
Instructions
In a large frypan, over medium heat, add the oil, onion, capsicum, carrot, garlic and cook 5 minutes, until they start to soften. Add the tomato paste and mix through. Add the tomatoes, spinach, basil, fennel seeds and sausage.
Pour in the broth then mix through the dried pasta until really well combined. Place on lid and cook 8 minutes, stirring regularly to make sure it isn’t sticking on the bottom and the pasta is being well coated with liquid. Remove lid and stir through cheese.
Serve topped with fresh basil or parsley.
Notes
If you don’t have a lid for your frypan, just place a baking tray over the top to keep the heat in.
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*this recipe has been reposted from August 2018.
