One Pot Sausage and Pasta
This One Pot Sausage and Pasta combines Italian sausage, aromatics, and pasta in a creamy tomato sauce that cooks together in a single vessel. The pasta absorbs the flavors as it cooks directly in the sauce, creating a rich, cohesive dish with minimal effort and cleanup. Ready in under 40 minutes, it's the perfect solution for busy weeknights when you want maximum flavor with minimum fuss.
Ingredients
- 1 pound Italian sausage sweet or hot, casings removed if using links
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced (optional)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes optional, adjust to taste
- 1 can 14.5 oz diced tomatoes, undrained
- 3 cups chicken broth
- 1/2 cup heavy cream or half-and-half for a lighter option
- 12 oz pasta penne, rotini, or farfalle work best
- Salt and black pepper to taste
- 1 cup shredded cheese mozzarella, Parmesan, or an Italian blend
- 2 cups fresh spinach optional
- 2 tablespoons fresh basil chopped (optional)
Instructions
- Brown the sausage. Heat your pot or deep skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks until nicely browned, about 5-7 minutes.
- Add aromatics. Reduce heat to medium and add diced onion to the pot with the sausage. Cook for 2-3 minutes until onion begins to soften. Add garlic and bell pepper (if using) and cook for another minute until fragrant.
- Season the base. Stir in Italian seasoning and red pepper flakes (if using). Cook for 30 seconds to bloom the spices, which releases their flavors.
- Build the sauce. Add diced tomatoes with their juice, stirring to combine and scraping any browned bits from the bottom of the pot (that's flavor gold!).
- Add liquids and pasta. Pour in the chicken broth and heavy cream, stirring to combine. Add the dry pasta and stir well to ensure it's submerged in liquid.
- Bring to a perfect simmer. Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat to maintain a gentle simmer. Cover the pot.
- Cook pasta to perfection. Simmer covered for about 10-12 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid absorbed, but some sauce should remain. If it seems too dry, add a splash more broth; if too wet, simmer uncovered for a few more minutes.
- Final touches. Remove from heat and stir in the shredded cheese until melted. If using spinach, stir it in now to wilt from the residual heat.
- Rest briefly. Let the pot stand covered for 2-3 minutes to allow the sauce to thicken slightly and flavors to meld.
- Serve with flair. Garnish with fresh basil if using, and serve directly from the pot for true one-pot meal simplicity.
Notes
- Pasta selection matters. Medium-sized shapes with ridges or curves (like penne, rotini, farfalle, or shells) hold sauce best and cook most evenly in one-pot methods.
- Keep it moving. Stir occasionally throughout cooking to prevent pasta from sticking to the bottom, especially toward the end.
- Watch your liquid ratio. Different pasta shapes absorb liquid differently. If the pasta isn't yet tender but the liquid is mostly absorbed, add another 1/4 cup of broth or water.
- For a spicier kick, use hot Italian sausage and/or increase the red pepper flakes.
- Make it creamier by adding 2 ounces of cream cheese along with the heavy cream.
- This reheats beautifully for leftovers. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce.
- Time-saving tip: Use pre-chopped vegetables from the grocery store produce section to cut prep time even further.