Embracing your dutch oven means that a whole world of new recipe options just opened up for you. Many wonderful recipes that use a dutch oven are true on pot or pan recipes. One of the key features of a good dutch oven is the way it can be used both on a stove top and in an oven. Many cooks never put their dutch ovens in a cabinet, it stays on the stove top and they grab it whenever they need to brown, braise, fry, roast or bake food. It’s a wonderful, versatile cooking tool.
A Dutch Oven Is Perfect For Pasta Dishes
Most pasta recipes call for an assembly line type of production. You use a pan to brown the onions, garlic and meat. Another pot is used make the sauce and often the recipe calls for you to stand over the stove and stir this pot occasionally. Yet a third pot is required for the pasta itself. You boil a big pot of water and add pasta, creating yet another step in this production process.
Using a one pot recipe and your dutch oven eliminates the need for multiple pots and pans, plus you can save yourself time. Assemble the ingredients after doing some simple prep work, pop into your oven and you have a wonderful one pot meal. Cooking has never been easier.
One Pot Dutch Oven Pasta
1 pound Italian sausage, mild or medium spice level.
3 tablespoons of unsalted butter, divided.
1/2 cup finely chopped onion.
1 teaspoon salt. Kosher is recommended.
1/4 teaspoon black pepper.
1 clove garlic finely minced.
1 tablespoon tomato paste.
1 28 ounce can crushed tomatoes. Keep the liquid!
2 to 3 cups of low sodium chicken broth. You can also use water.
1 tablespoon apple cider vinegar.
2 tablespoons sugar.
1 teaspoon dried oregano.
8 ounces dried pasta. Penne, O pasta, rigatoni or ziti are excellent options.
This recipe calls for using 1 pound of seasoned Italian sausage. If you are feeling creative you can make meatballs in your dutch oven and set them aside until you are ready to finish the sauce.
Melt 2 tablespoons of butter in the bottom of the dutch oven.
Brown the sausage. You can roll the sausage into small (tablespoon size) meatballs or you can brown the entire pound at ounce.
Remove the meat from the pot and put aside on a plate.
Return the stove top heat to medium high and add the remaining tablespoon of butter.
Add the onion, salt and pepper. Scrape the bits off of the bottom of the pan.
Cook until the onion is soft, about 4-5 minutes.
Stir in the garlic and tomato paste and stir for about 1 minute.
Add the tomatoes, broth, vinegar, sugar and oregano.
Stir in the pasta and meat.
Bring to a boil, then reduce heat and cover.
You can cook on the stove top on low for 20-25 minutes or put into a 250 degree oven for 25 minutes.