One-Pot Italian Sausage Pasta (Printable)

A comforting one-pot meal combining spicy sausage, tomatoes, and creamy pasta for weeknights.

# What You'll Need:

→ Meats

01 - 14 oz Italian sausage, casings removed

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 14 oz canned diced tomatoes
05 - 3.5 oz baby spinach (optional)

→ Pasta & Liquids

06 - 10 oz short pasta (penne, rigatoni, or fusilli)
07 - 3 cups low-sodium chicken broth

→ Dairy

08 - 1/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese, plus extra for serving

→ Spices & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add Italian sausage, break up with a spoon, and cook until browned, approximately 5 minutes.
03 - Incorporate chopped onion and cook 3 to 4 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in diced tomatoes with their juices, stir in dried Italian herbs and crushed red pepper flakes if using; combine thoroughly.
05 - Add uncooked pasta and chicken broth, stir well, then bring to a boil.
06 - Reduce heat to a simmer, cover, and cook 12 to 15 minutes stirring occasionally until pasta is al dente and most liquid is absorbed.
07 - Stir in heavy cream and Parmesan cheese. Add spinach and cook an additional 2 to 3 minutes until wilted.
08 - Adjust seasoning with salt and freshly ground black pepper according to preference.
09 - Serve immediately garnished with extra Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so there's barely any cleanup when you're already exhausted.
  • The pasta soaks up all the sausage drippings and tomato flavor as it cooks, which means every bite actually tastes like something.
  • You can use whatever short pasta you have and swap the sausage heat level depending on who's eating.
02 -
  • Stir the pasta every few minutes while it simmers, or the bottom layer will stick and burn onto the pot.
  • If the pasta looks dry before it's fully cooked, add a splash more broth or even just water to keep things loose.
  • Don't skip browning the sausage properly, those crispy bits are where all the flavor comes from.
03 -
  • Use a deep skillet or Dutch oven with a lid, a shallow pan will cause the liquid to evaporate too fast and the pasta won't cook evenly.
  • Taste the pasta a minute or two before the timer goes off, you want it al dente because it'll keep cooking a bit in the residual heat.
  • Grate your Parmesan fresh, the powdery pre-grated kind has anti-caking agents that prevent it from melting smoothly into the sauce.
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