French Onion Sausage Pasta
French Onion Soup, Reimagined as a One-Pot Pasta
This French Onion Sausage Pasta browns Jones All Natural Pork Sausage Roll, then slow-caramelizes onions in the same pot with butter, white wine, and fresh thyme. Rigatoni cooks directly in rich beef broth, then everything comes together with Worcestershire, half and half, and parmesan for a deeply savory, one-pot dinner.
Ingredients
- 1 tablespoon olive oil
- 1 (16 oz.) Jones Dairy Farm All Natural Pork Sausage Roll
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 cup white wine
- 1 bunch thyme (about 10-15 sprigs)
- 1 (16 oz.) package dried rigatoni
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup half & half or almond milk
- 1/2 cup freshly grated parmesan cheese
- parsley & parmesan cheese for topping
Directions
Heat olive oil in a large Dutch oven over medium-high heat. Add sausage; break into small pieces and cook until no longer pink. Drain grease and set aside.
In same pot, melt butter. Add sliced onions and salt. Cook for 10-15 minutes, stirring occasionally, or until onions have begun to caramelize and brown.
Add in white wine to deglaze bottom of pan, scraping as you stir. Add in thyme and cook for 2 minutes.
Pour in pasta and beef broth and cover with lid, stirring every 2-3 minutes until pasta is al dente, about 10-12 minutes. Remove from heat discard thyme.
Add cooked sausage, Worcestershire sauce, half and half, and grated parmesan cheese. Stir until creamy.
Top with additional parmesan cheese and parsley and serve.
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