One-Pot Italian Sausage Pasta (Printable)

A flavorful one-pot dish with Italian sausage, tomatoes, pasta, and a creamy touch for easy meals.

# 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

# Method:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat. Add Italian sausage, breaking it apart 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 minute until fragrant.
03 - Pour in canned diced tomatoes with juices, dried Italian herbs, and optional crushed red pepper flakes. Stir thoroughly to combine.
04 - Add uncooked pasta and pour in chicken broth. Stir well and bring the mixture to a boil.
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 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 additional Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to sit down and actually eat.
  • The sausage does most of the flavor work for you, so even on autopilot youll get something deeply satisfying.
  • Its flexible enough to handle whatever vegetables or greens you need to use up before they go sad in the crisper drawer.
02 -
  • Stir the pot every few minutes once the pasta goes in, or youll end up with a stuck-on mess at the bottom that doesnt come off easily.
  • Dont skip the step of browning the sausage properly. Those browned bits add a depth of flavor you cant fake with seasoning alone.
  • If the pasta looks too dry before its fully cooked, add a splash more broth or even water. Better to adjust as you go than to serve it gummy.
03 -
  • Use a wide, shallow pot if you have one. It gives the pasta more surface area to cook evenly and absorb the sauce without clumping.
  • Taste the pasta a minute or two before the timer goes off. Every stove and pot is different, and catching it at just-right doneness makes all the difference.
  • Save a little pasta water before draining if you end up with extra liquid. You can always add it back in to adjust consistency.
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