One Pot Creamy Sun-Dried Tomato Fregola
This one pot creamy sun-dried tomato and fregola is the easiest meal I have made this week and one of the best ones. You literally have to throw everything into a skillet a bit at a time and wait for it to cook - perfect if you are having friends over for dinner and not much time to cook. The creaminess of this dish is perfect for colder autumn days and will definitely be a hit.
I used luganighetta (Ticinese sausage) but you can use any kind of sausage you like (you can even make it without the sausage for a vegetarian version). The only thing you need to think about when cooking this dish is to make sure there is enough water for the fregola to cook correctly (just add some when you feel like it’s drying up).
Prep Time: 5 Minutes
Cooking Time: 20 Minutes
Ingredients for 4 Portions
Fregola Sarda - 300g (I used this one)
Luganighetta Ticinese - 100g (you can use this) you can also use any other type of sausage (pork, chicken or vegan)
Zucchini - 1
Spinach - 150g
Onion - 1 large
Fresh Thyme - a bunch
Dried Oregano - 1 teaspoon
Sun Dried Tomatoes - 100g
Vegetable Stock - 1L
Shredded Parmesan - 100g
Olive Oil
Salt & Pepper
Preparation:
Start by taking the zucchini, washing it and shredding it with a cheese grater
Wash your spinach, chop your onion and cut your sun dried tomatoes into small pieces
Cut your luganighetta (sausage) into smaller pieces, take a large skillet and cook the sausage at medium heat for around 10 minutes. The sausage should be nicely done. While the sausage is cooking you can get your vegetable stock ready
As soon as the sausage is done add the onion, thyme, oregano and cook for another 5 minutes - then add the sun dried tomatoes and cook for another 3 minutes
Now add the vegetable broth and bring to boil - add the fregola and the shredded zucchini and cook for the time it says on the package (usually around 10 / 12 minutes) stirring regularly. If you feel like it’s drying up add more water. When there are around 5 minutes left also add the spinach which will release some more liquids
When the fregola is almost cooked add the grated parmesan so that it gets nice and creamy and mix everything together
Your fregola is ready to be served
*You can easily eat the fregola for 2 days - just store it properly in the fridge and heat it again when you’re hungry!