One-Pot Campfire Sausage & Penne

By Sprig Originals ✓ · cooked up in Sprig

A whole dinner cooked in a single pot over the fire or camp stove: browned Italian sausage, jarred marinara and dry penne simmered together until the pasta is tender and the sauce clings to it. No draining, no colander, no cooler juggling — just one pot, a spoon and a shower of Parmesan.

Ingredients

• 2 tbsp olive oil
• 1 lb Italian sausages, casings removed
• 1 medium yellow onion, chopped
• 3 cloves garlic, sliced
• 1/2 tsp red pepper flakes
• 24 oz jar marinara sauce
• 3 cups water
• 12 oz dry penne
• 1 tsp salt, plus black pepper to taste
• 3/4 cup grated Parmesan

Instructions

1. Set a large pot or Dutch oven over a camp stove on medium heat, or on a grate above a bed of steady coals (not roaring flames). Add the olive oil and heat for about 1 minute.
2. Add the sausage meat and break it into rough chunks with a wooden spoon. Cook 6–8 minutes, stirring now and then, until browned and no pink remains. Stir in the onion, garlic and red pepper flakes and cook 4 minutes more, until the onion softens.
3. Pour in the marinara, then the water, and add the salt. Stir well and bring to a rolling boil, about 4–5 minutes.
4. Stir in the penne, making sure it is fully submerged. Cook uncovered at a lively simmer for 14–16 minutes, stirring every 2 minutes so nothing sticks to the bottom, until the pasta is tender and the sauce has thickened around it. If the fire runs hot and it dries out early, splash in another 1/2 cup water.
5. Pull the pot off the heat, stir in half the Parmesan and let it sit 3 minutes to settle. Season with black pepper, scatter the remaining Parmesan over the top and serve straight from the pot.

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Nutrition (per serving, estimated)

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