One-Pot Italian Sausage Pasta (Print Version)

Hearty one-pot pasta with Italian sausage, tomatoes, cream, and Parmesan for a quick, comforting dinner.

# What You'll Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), casings removed

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, 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 tbsp olive oil
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add sausage, breaking it up with a spoon, and cook until browned, approximately 5 minutes.
03 - Add chopped onion and cook for 3 to 4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in diced tomatoes with juices, dried Italian herbs, and red pepper flakes if using; stir to combine.
05 - Incorporate uncooked pasta and chicken broth, stir thoroughly, and bring to a boil.
06 - Reduce heat to a simmer, cover, and cook for 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 for 2 to 3 minutes until wilted.
08 - Adjust salt and pepper to taste. Serve hot garnished with extra Parmesan and fresh basil if desired.

# Top Tips:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking itself.
  • The sausage brings all the seasoning you need without measuring a dozen spices.
  • It tastes like youve been simmering sauce all day, but youre done in half an hour.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Stir the pasta every few minutes while it simmers or it will stick to the bottom and burn.
  • If the liquid absorbs too fast and the pasta isnt done yet, add a splash more broth or water.
  • Dont skip the cream. It smooths out the tomato acidity and makes the sauce cling to every piece of pasta.
  • Let the dish rest for a minute or two before serving. The sauce will thicken up and coat everything perfectly.
03 -
  • Use a deep skillet or Dutch oven with a lid. A shallow pan will overflow and make a mess.
  • Dont rinse the pasta. You want all that starch to help thicken the sauce.
  • If the sauce looks too thick, thin it out with pasta water or broth instead of plain water for more flavor.
  • Taste the dish before adding salt. Between the sausage, broth, and Parmesan, it might not need any.
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