Save I threw this together on a Wednesday night when my fridge looked half-empty and my energy was fully depleted. The sausage had been sitting there since the weekend, and I had one of those moments where you either order takeout or see what happens. What happened was this: a single pot, twenty minutes of actual attention, and a dish so good my partner asked if I'd been secretly taking cooking classes.
The first time I made this for friends, I doubled the batch and still ran out. Someone scraped the bottom of the pot with a piece of bread, which is the highest compliment a one-pot pasta can receive. We ate it standing around the stove because no one wanted to wait for bowls to be passed around.
Ingredients
- Italian sausage: This is your flavor foundation. I usually go spicy, but if youre cooking for mixed heat tolerances, mild works beautifully and you can always pass red pepper flakes at the table.
- Yellow onion: Sweet and mellow when cooked down, it adds a gentle backbone without shouting over the sausage.
- Garlic: Fresh is best here. The quick sauté makes it fragrant and slightly sweet, not harsh.
- Canned diced tomatoes: Use the kind with juices. That liquid becomes part of your sauce and helps the pasta cook evenly.
- Baby spinach: Optional, but it wilts into nothing and sneaks in some green without changing the dish.
- Short pasta: Penne, rigatoni, or fusilli all work. Pick a shape with ridges or tubes to catch the sauce.
- Chicken broth: Low-sodium gives you control over the salt. The pasta absorbs this as it cooks, so quality matters.
- Heavy cream: Just a splash to round everything out and make the sauce cling to the pasta.
- Parmesan cheese: Freshly grated melts in smoothly. The stuff in the green can works in a pinch, but fresh is worth it here.
- Olive oil: For browning the sausage and starting the aromatics.
- Dried Italian herbs: A shortcut blend of oregano, basil, and thyme that does exactly what you need it to do.
- Crushed red pepper flakes: Optional heat. Start with less, you can always add more at the end.
- Salt and black pepper: Taste before you season. The sausage and Parmesan bring a lot of salt already.
Instructions
- Brown the sausage:
- Heat the olive oil in your largest skillet or Dutch oven over medium-high heat. Add the sausage and break it apart with a wooden spoon, letting it sizzle and brown in spots for about five minutes.
- Cook the aromatics:
- Toss in the chopped onion and stir it around for three to four minutes until it softens and turns translucent. Add the garlic and cook for one more minute, just until you can smell it.
- Build the base:
- Pour in the canned tomatoes with all their juices, then sprinkle in the Italian herbs and red pepper flakes if youre using them. Stir everything together so the flavors start mingling.
- Add pasta and broth:
- Dump in the uncooked pasta and pour over the chicken broth. Give it a good stir to make sure nothing sticks to the bottom, then bring the whole thing to a boil.
- Simmer until tender:
- Lower the heat to a gentle simmer, cover the pot, and let it cook for twelve to fifteen minutes. Stir every few minutes to keep the pasta from clumping and to help it cook evenly.
- Finish with cream and greens:
- When the pasta is al dente and most of the liquid has been absorbed, stir in the heavy cream and Parmesan. Toss in the spinach if youre using it and let it wilt for two to three minutes.
- Season and serve:
- Taste and adjust with salt and pepper. Serve it hot, with extra Parmesan and maybe some torn basil if you have it.
Save I started making this on repeat during a particularly cold stretch of winter. It became the thing I craved when I got home late and needed something that felt like a hug in a bowl. My neighbor once smelled it through the wall and texted me asking what I was cooking, which is how I learned that sausage and garlic are a universal language.
Making It Your Own
This recipe is a template more than a rulebook. Ive swapped turkey sausage when I wanted something lighter, added sliced mushrooms when I had them lying around, and tossed in a handful of frozen peas at the end for color. You can use any short pasta shape you like, and if youre gluten-free, the right pasta works just as well here. The key is the method, not the exact lineup of ingredients.
What to Serve Alongside
Honestly, this dish is complete on its own, but a simple green salad with lemon vinaigrette or a piece of crusty bread for wiping up the sauce never hurts. If youre feeling fancy, a glass of light Italian red like Chianti makes it feel like more of an occasion. But Ive also eaten this straight from the pot with a fork while standing at the counter, and it was perfect that way too.
Storage and Leftovers
Leftovers keep well in the fridge for up to three days, though the pasta will continue to absorb the sauce as it sits. When you reheat it, add a splash of broth or water to loosen everything back up, and warm it gently on the stove or in the microwave. Ive never had enough left over to freeze, but I imagine it would hold up fine if you wanted to make a double batch.
- Reheat gently with a little extra liquid to bring the sauce back to life.
- Top with fresh Parmesan and a drizzle of olive oil before serving leftovers for a just-made feel.
- If the pasta seems dry after sitting, stir in a spoonful of cream or a bit of pasta water to smooth it out again.
Save This is the kind of recipe that makes you look more capable than you feel on a busy weeknight. It comes together fast, tastes like you tried harder than you did, and leaves you with only one pot to wash.
Kitchen Guide
- → Can I use turkey sausage instead of Italian sausage?
Yes, turkey sausage works well as a lighter alternative while maintaining flavor.
- → How can I make this dish gluten-free?
Simply substitute the pasta with your favorite gluten-free variety to keep it safe and delicious.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli are ideal to hold the sauce and cook evenly.
- → Can I add extra vegetables to this meal?
Yes, adding mushrooms or bell peppers with the onions offers more texture and flavor.
- → How do I prevent the pasta from sticking during cooking?
Stir the pasta occasionally as it simmers and ensure there is enough broth to allow proper cooking without sticking.