This post is produced in partnership with Le Creuset Canada
About the collection:
The Toughened Nonstick Cookware line is safe and easy to use. Each piece is constructed through a special hot forging process that prevents warping and ensures consistent heat distribution. The pieces are ideal for all stovetops, including induction, and are oven safe to 260°C / 500° F. Using superior grade, environmentally friendly 100% PFOA-free reinforced coating, the new Le Creuset Toughened Nonstick Cookware is built to resist flaking and peeling in even the harshest of conditions. Sticky and delicate ingredients slide right off making cooking and cleanup easier than ever while the toughened nonstick surface means healthier cooking as it minimizes the need for oil. All products feature stainless steel stay-cool ergonomic handles to make for easy maneuvering in the kitchen. The gorgeous tempered all-glass lid, which features a new stainless steel knob, is available in a variety of sizes and is a sophisticated addition to any piece in the product assortment.
I was thrilled with the results from the 28cm Shallow Frying Pan and was excited to give the 30cm Deep Frying Pan a test run.
I’d been looking to replace my (very old, very uneven) deep frying pan for a while now and one thing I’ve been looking for was that it be ovensafe (my old one is not – had a plastic handle and knob on the lid – so was a bit limited in its functionality for that reason). The Toughened Nonstick line comes with a series of standalone glass lids with stainless steel knobs (I LOVE a glass lid – it allows you to see what’s going on without interrupting the cooking process).
Can you spy the spaghetti and meatballs there? Yup – all made in one pan, no mess, no fuss! The deep frying pan is a perfect vessel for this type of “one pot” recipe. The depth and capacity mean it’s less likely to spatter and spill and the curved sides mean it’s excellent for dishes you’d typically make in a wok. The non-stick surface is a dream to work with and you don’t need to use much oil at all – the food practically slides right off, making it easier to cook with less oil – no sticks guaranteed! The handle is, once again, stay cool which makes it easy to work with and the pan itself is not as heavy as you might imagine for a pan that feels this sturdy. The pans are dishwasher safe but are pretty quick and easy to clean by hand too (actually they literally just wipe clean).
For this recipe, I’ve “cheated” and used sausage meat out of its casing to form mini meatballs. Honestly 75% of the time these days, this is how I make meatballs. It cuts back on prep time because your meat is always seasoned (there are a lot of different varieties of sausage out there – experiment to see what you like best!). Means you can get dinner on the table in under 30 minutes and with only one pan to wash. What could be better?
One pot spaghetti and sausage meatballs with tomatoes and kale
Easy one pot spaghetti and quick meatballs.
1/2 tablespoon olive oil
3 garlic cloves, crushed or minced
1 medium red onion (150 g), finely sliced
4 spicy sausages (approx 400 g), skin removed and divided into 8 pieced each, rolled to form rough meatballs
1 tin (796 mL) diced tomatoes, not drained
250 mL (1 cup) chicken or vegetable stock
250g dried spaghetti, broken in half
approx 100g baby kale leaves, divided
Freshly ground black pepper and flaky sea salt
Freshly grated Parmesan
Heat the oil in a large, deep frying pan over medium-high heat and sauté the garlic and onion until translucent and smelling fragrant.
Add the meatballs and cook until they are browned all over (they will not be completely cooked at this point)
Add the tomatoes and their juices to the pan along with the stock.
Add the spaghetti and stir to combine well. Make sure the spaghetti is covered in liquid (depending on the size of your pan, you might need a touch more stock).
Place the lid on the pan and bring to a boil.
Remove the lid, add two large handfuls (approx 70g) of kale to the pan and stir to combine. Make sure the spaghetti is not clumping at this point.
Cover the pan again and cook for 8-9 minutes until the spaghetti is just about al dente.
Remove the lid and add the remaining kale and stir to combine. Cook a further minute or so until the pasta is ready.
Season to taste with pepper and salt and serve topped with freshly grated Parmesan.
This is such an easy and satisfying recipe I’ve made it a number of times over the past month and it never disappoints!
What about you – what’s your favourite “one pot” meal?
Disclosure: I was provided with cookware in exchange for recipe development and promoting Le Creuset’s Toughened Nonstick line. I was not otherwise compensated for this post. Please note that this post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!