One-Pot Italian Sausage Pasta (Printable Version)

Comforting one-pot pasta with Italian sausage, tomatoes, cream, and Parmesan, perfect for quick flavorful dinners.

# 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, with juices
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 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sausage, breaking it up with a spoon, and cook until browned, approximately 5 minutes.
02 - Add finely chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 1 minute until fragrant.
03 - Pour diced tomatoes with their juices into the skillet, then add dried Italian herbs and crushed red pepper flakes if using. Stir to combine evenly.
04 - Incorporate uncooked short pasta and chicken broth. Stir to combine and bring to a boil over medium-high heat.
05 - 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.
06 - Stir in heavy cream and grated Parmesan cheese. Add baby spinach if desired and cook for 2 to 3 minutes until wilted.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, garnished with extra Parmesan and fresh basil if preferred.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually sit down and eat.
  • The pasta absorbs all the sausage and tomato flavors as it cooks, so every bite tastes richer than it has any right to.
  • It comes together in half an hour, but tastes like you spent the whole evening stirring something on the stove.
  • You can toss in whatever vegetables are wilting in your crisper drawer and it still works.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom will stick and scorch, which I learned the hard way.
  • If the sauce looks too thick before the pasta is done, add a splash more broth or water to loosen it up.
  • Don't skip the Parmesan at the end, it thickens the sauce and adds a salty, nutty richness you can't get any other way.
03 -
  • Use a deeper skillet or Dutch oven so the pasta has room to cook evenly without spilling over the sides.
  • Taste the dish before adding salt, the sausage and cheese are already salty and you might not need any.
  • If you want a thicker sauce, uncover the pot for the last few minutes of cooking to let some of the liquid evaporate.
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