• Benjamin Stockard

One Pot Spaghetti

Cut down on the dishes with this quick and easy one pot spaghetti recipe. If you've got some extra venison sausage in the freezer, sub it in for the pork and make this meal a true field to table experience that's sure to become a weeknight favorite.



Ingredients

  • 12 ounces spaghetti

  • 12 ounces cherry or grape tomatoes, halved

  • 12 ounces of venison or pork sausage

  • 1 onion, chopped

  • 4 cloves of garlic

  • ½ teaspoon of red pepper flakes

  • 3 sprigs basil, plus torn leaves for garnish

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoons coarse salt

  • ¼ teaspoon freshly ground pepper

  • 4 ½ cups water

  • Freshly grated parmesan cheese, for serving

Directions

1. Combine the spaghetti, tomatoes, sausage, onion, garlic, red pepper flakes, basil, olive oil, salt, pepper, and water into a large pot. Bring to a boil over high heat. Reduce to a simmer and stir occasionally. Cook until most of the water has evaporated, about 15 minutes.

2. Season with salt and pepper. Plate the spaghetti, sprinkle over the grated parmesan, and garnish with basil.

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