Homolka shared two recipes from “Skinnytaste Simple” with “Good Morning America” on Monday and showed how both dishes will help home cooks get dinner on the table faster: pasta in one bowl and deconstructed stuffed peppers in one bowl.
Check out the full recipes below.
One bowl of chicken sausage pasta
“Don’t you just love a one-pot pasta dinner? This simple dish is made with delicious Italian chicken sausage that creates a super flavorful sauce but with minimal ingredients. If you want to make it extra rich, serve it with tomato sauce.” A dollop of ricotta. My daughter Madison gave this a huge thumbs up!”
28 oz can whole peeled tomatoes
12 ounces sweet or spicy Italian chicken sausage links,* casing removed
2 cloves garlic, cut into thin slices
8 ounces regular or gluten-free short pasta, such as shells, penne rigatoni, or rigatoni
1/4 cup freshly grated Parmesan cheese, plus more (optional) for serving
1 cup loosely packed fresh basil leaves, large leaves torn
*Read the label to ensure this product is gluten-free.
Place a fine-mesh sieve over a bowl, then drain the tomatoes, reserving the liquid. Gently squeeze the whole tomato to remove any excess liquid inside the tomato, then chop it roughly using kitchen shears or a knife. Pour the liquid into a measuring cup and add enough water for a total of 2 1/2 cups.
Heat a large heavy pot or Dutch oven over medium-high heat. Add a teaspoon of extra virgin olive oil, then crumble it into the sausage. Cook the sausage, breaking it into small pieces using a wooden spoon, until the sausage turns brown, 6 to 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
Add the tomatoes, reserved liquid, and pasta and season with 1/2 teaspoon kosher salt and freshly ground black pepper to taste. Bring to a boil over high heat, then reduce the heat to medium-low until the sauce simmers steadily. Cover the pot and cook the pasta until al dente, until the liquid is absorbed, 20 to 25 minutes, stirring every 5 minutes to cook the pasta evenly and to make sure nothing sticks to the bottom.
Remove from heat, add Parmesan, stir, then leave the basil to wilt. Serve with more Parmesan on the side, if desired.
Unstuffed bell pepper bowls
“I love stuffed peppers, but I don’t make them as often as I’d like because they take so much time to prepare. My simple solution is to turn them into rice bowls! Chopping everything is much faster and easier.” Ingredients I usually use in stuffed peppers and serve them over rice only. They’re also great for meal prep!
1 1/3 pounds ground turkey (93% fat free)
1 teaspoon ground cumin
1 small yellow onion, cut into cubes
3 small bell peppers (multi-colored), cut into 1/2-inch pieces
3 garlic cloves, chopped
8 oz can tomato sauce
4 cups cooked white or brown rice for serving
Place a large frying pan over high heat and spray with olive oil. Add the turkey and season with cumin and 1 teaspoon kosher salt. Cook, cutting up the meat, until the turkey is cooked, about 5 minutes. Transfer it to a medium sized bowl and leave it aside.
Using the same skillet, heat 1/2 tablespoon olive oil over medium heat. Add the onion and bell pepper and season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste. Cook until tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add cooked ground turkey, tomato sauce, and 1/2 cup water. Cover and simmer, stirring occasionally, until flavors blend and sauce thickens, about 20 minutes.
Divide the rice between shallow bowls, top each with the turkey mixture, and serve.
“Skinnytaste Simple” Copyright © 2023 by Jenna Homolka. Images copyright © 2023 by Eva Kolenko. Published by Clarkson Potter, an imprint of Random House.