Alt-i-ett pastagryte med salsiccia, cherrytomater og spinat
Added by Hanne Fjeld
A satisfying one-pot pasta where salsiccia, cherry tomatoes, and spinach cook together with the noodles. Swap the salsiccia for ground pork or chicken if needed. Adjust liquid with extra water if the pasta isn't done when the pot looks dry. Leftovers keep 2-3 days in the fridge and work well for lunch — add a splash of water when reheating.
Servings
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Ingredients
1shallot
½–1package cherry tomatoes
50 gspinach
300 gsalsiccia meat
200 gpasta
1package vegetable bouillon
75 glight crème fraîche
4 dlwater
½package grated Grande Premium(topping)
oil
salt
pepper
Instructions
1
Peel and finely chop the shallot. Rinse the cherry tomatoes and spinach.
2
Heat a large pot over medium-high heat with a little oil. Sauté the shallot and salsiccia meat for 3-4 minutes, until the shallot is translucent and the meat is nearly cooked through.
3
Add the cherry tomatoes, uncooked pasta, 4 dl water, and vegetable bouillon. Stir well.
4
Bring to a boil, then reduce to low heat and simmer covered for 15-18 minutes, until the pasta is al dente and most of the liquid has been absorbed. Stir a couple of times during cooking so nothing sticks to the bottom.
5
Fold in the crème fraîche and spinach at the very end. Season with salt and pepper.
6
Top with the grated Grande Premium cheese when serving.
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