One-Pot Pasta

Ingredients

1. Place the chicken stock in a pot on medium-high heat or warm up in the microwave.
2. Thinly slice 3cloves garlic.
3. Dice the hot cherry peppers.
4. Set a wok or saucier over medium-high heat.
5. Add a small drizzle of olive oil.
6. Add 454g hot italian sausage (casing removed).
7. Break apart with a potato masher.
8. Cook until done then transfer to a bowl.
9. Keep as much fat in the pan as you can.
10. Add the garlic and diced peppers.
11. Sauté for 30 seconds.
12. Add 1bag edamame (sliced thin) with a pinch of salt.
13. Cook for 2-3 minutes, stirring occasionally.
14. Remove and add to the same bowl as the sausage.
15. Pour in a splash of white wine to deglaze the pan.
16. Add the dried pasta to the wok along with just enough chicken stock to cover the pasta.
17. It should come to a boil very quickly.
18. Cook the pasta until al dente.
19. Add more stock as needed if it reduces too fast before the pasta is done.
20. At the end, the pasta should be cooked through and the stock should be significantly reduced into a sauce-like consistency.
21. Turn the heat off and add 50g Parmigiano reggiano (grated).
22. Stir in until the sauce comes together.
23. To thicken, it can be cooked down more or, optionally, use a cornstarch slurry.
24. Once thickened to your liking, add the sausage and edamame mixture and stir to combine.
25. Serve immediately with more parm reg over the top.

1. Place the chicken stock in a pot on medium-high heat or warm up in the microwave.
2. Thinly slice 3cloves garlic.
3. Dice the hot cherry peppers.
4. Set a wok or saucier over medium-high heat.
5. Add a small drizzle of olive oil.
6. Add 454g hot italian sausage (casing removed).
7. Break apart with a potato masher.
8. Cook until done then transfer to a bowl.
9. Keep as much fat in the pan as you can.
10. Add the garlic and diced peppers.
11. Sauté for 30 seconds.
12. Add 1bag edamame (sliced thin) with a pinch of salt.
13. Cook for 2-3 minutes, stirring occasionally.
14. Remove and add to the same bowl as the sausage.
15. Pour in a splash of white wine to deglaze the pan.
16. Add the dried pasta to the wok along with just enough chicken stock to cover the pasta.
17. It should come to a boil very quickly.
18. Cook the pasta until al dente.
19. Add more stock as needed if it reduces too fast before the pasta is done.
20. At the end, the pasta should be cooked through and the stock should be significantly reduced into a sauce-like consistency.
21. Turn the heat off and add 50g Parmigiano reggiano (grated).
22. Stir in until the sauce comes together.
23. To thicken, it can be cooked down more or, optionally, use a cornstarch slurry.
24. Once thickened to your liking, add the sausage and edamame mixture and stir to combine.
25. Serve immediately with more parm reg over the top.