Try this Tomato Basil Sausage Skillet recipe, or contribute your own.
- Carbohydrate 23.9244557458575 g
- Cholesterol 63.0068691806033 mg
- Fat 10.2612242376809 g
- Fiber 0.255809862391145 g
- Protein 17.9339036628227 g
- Saturated Fat 5.80490036863177 g
- Serving Size 1 1 serving (184g)
- Sodium 365.401768184485 mg
- Sugar 23.6686458834663 g
- Trans Fat 0.763905208351687 g
- Calories 262 calories
Step-by-step
- Cook pasta according to package directions. Prep other ingredients while noodles are cooking. Drain the pasta and set aside when it is finished.
- Heat oil up in a skillet on medium heat. Add onions and sauté 2-3 minutes. Add garlic, tomatoes, and basil and stir until basil is wilted.
- Pour in the milk. Add 2 1/2 cups cheese and stir until creamy and melted.
- Gently stir in the pasta and sausage. Season with salt and pepper, if desired. Top with the remaining shredded cheese. Cover with lid until cheese on top is melted. Garnish with extra basil if desired. Serve immediately. Serves 6.
Standard pasta bakes rely heavily on traditional dairy and meat, yet this skillet format adapts smoothly to alternative diets. Swapping the smoked sausage for a plant-based link requires no changes to the cooking time, though fully plant-based sausages often lack high fat content, meaning you should add an extra teaspoon of olive oil to the pan when sautéing the onions. For gluten avoidance, use a sturdy chickpea-based pasta that maintains its structural integrity when stirred into heavy sauces.
Managing Dairy and Milk Substitutions
Evaporated milk provides concentrated protein and lower water content than fresh milk, which prevents the sauce from breaking. When replacing the evaporated milk with an unsweetened plant milk, whisk in one tablespoon of all-purpose flour or starch during the garlic and tomato stage to thicken the liquid properly. Mozzarella can be substituted with plant-based melting shreds, but keep the heat on medium-low to prevent burning before the cheese incorporates. Scaling this dish down to serve two requires reducing the liquid by half and using a smaller 8-inch skillet to maintain proper sauce reduction.
- If the sauce appears too thin after adding the milk, simmer uncovered for an extra 2 to 3 minutes until it coats the back of a spoon.
- Store leftovers in an airtight container within the refrigerator for up to 3 days.
- Reheat portions gently on the stovetop over low heat with a splash of water to restore the sauce consistency.
