Quick meals are great, but quick meals on your Traeger that you can cook while only dirtying one dish are like miracles sent from heaven. We originally got the idea for one pot pasta from good old Martha Stewart, but have adapted it to cook in your Traeger. After a few different attempts we learned a delicious lesson: the pasta matters! For a creamier, more casserole like dish use a thin pasta like an angel hair (this is what we photographed). For a more classic al dente dish use a thicker pasta like a linguini (this was the crowd favorite). Variations are as endless as your imagination! Add in spinach, olives, mushrooms, you name it! The noodles essentially cook in the flavors of your sauce so explore your options and enjoy.
Dutch Oven Pasta with Italian Sausage
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Recommeded Pellets: Any
4-6 italian sausages
1 box pasta
4 cups water
1 cup cherry tomatoes
2 cloves garlic, minced
1 bell pepper, diced
1/2 white onion, minced
1 tablespoon each basil, oregano, parsley or dried italian seasoning
1 teaspoon crushed red pepper flakes
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
Start the Traeger on Smoke with the lid open and allow 4-5 minutes to establish the fire. Place your dutch oven on the grill grate, close the lid and turn the temperature setting up to High. Allow the grill and dutch oven to preheat for 10-15 minutes.
If you like softer vegetables, drizzle the hot dutch oven with olive oil and saute them for 3-4 minutes.
Add all ingredients to the dutch oven and place the italian sausage on the grill grate next to the dutch oven.
Check the paste for doneness after 6-7 minutes. If the pasta is cooked to your desired consistency, remove the dutch oven and allow the sausage to cook to an internal temperature of 175 degrees. Season the pasta dish with any additional salt and pepper as needed. Sprinkle with parmesan cheese and serve with the sliced italian sausage. Enjoy!