The following recipe for Dutch Oven Sausage Pasta is from SurvivalBlog reader R.E.. Note that the spaghetti can go in dry–there is no need to cook it separately first. This serves four adults.
Ingredients
- 1 pound dry spaghetti (or substitute other dried pasta from your TEOTWAWKI stockpile.)
- 1 (12.8-ounce) package smoked sausage, thinly sliced. (I use Andouille sausage.)
- 1 large onion, thinly sliced
- 3 cups grape tomatoes, cut in halves
- 2 cups fresh basil leaves, loosely packed
- 4 cloves garlic thinly sliced (or less, to suit your taste)
- 4½ cups water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
Directions
- In a large stockpot or Dutch oven, combine spaghetti, sausage, onion, tomatoes, basil, garlic and water; season with salt and pepper, to taste. (Set aside the Parmesan cheese for last-minute.)
- Bring your dutch oven up to medium high heat.
- Bring to a boil and then reduce heat and simmer, uncovered, stirring occasionally, until pasta is cooked through and the liquid has reduced. This takes 8-10 minutes.
- Stir in Parmesan cheese.
SERVING
It is best to serve this immediately, but you can let it simmer at low heat for a while to sync with the completion time of any other dinner dishes.
STORAGE
Any leftovers (quite unlikely!) can be stored refrigerated in an airtight container for 2 to 3 days
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