Save My neighbor once knocked on my door holding a skillet with the handles wrapped in a kitchen towel, asking if I had any pasta. She'd started this dish with what she had and realized mid-simmer she was short. We ended up cooking it together, her sausage and tomatoes bubbling away while I boiled water for extra penne. That night I learned you don't actually need to boil the pasta separately, and I've been making it her way ever since.
I made this for my family the first week I moved into my own place. My sister showed up unannounced with a bottle of wine, and I panicked because I hadn't planned for company. I threw in some spinach I had wilting in the crisper, and she still talks about that dinner like it was something fancy. It wasn't, but it felt good to feed someone something warm and real without any fuss.
Ingredients
- Italian sausage: The foundation of all the flavor here, go spicy if you like heat or mild if you're feeding kids. Remove the casings before cooking so it crumbles into the sauce.
- Yellow onion: Chop it fine so it melts into the background and sweetens everything without leaving big chunks.
- Garlic: Fresh is best, mince it small and add it after the onion so it doesn't burn and turn bitter.
- Canned diced tomatoes: Use the whole can, juices and all, they'll become the base of your sauce as the pasta cooks.
- Baby spinach: Optional, but it wilts down to almost nothing and sneaks in some greens without changing the dish.
- Short pasta: Penne, rigatoni, or fusilli all work because they trap the sauce in their ridges and hollows.
- Chicken broth: Low sodium gives you control over the salt, and the pasta will drink it up as it cooks.
- Heavy cream: Just a splash at the end smooths everything out and gives the sauce a silky finish.
- Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff doesn't melt the same way.
- Olive oil: A couple tablespoons to start, it helps the sausage brown without sticking.
- Dried Italian herbs: Basil, oregano, thyme, whatever blend you have will work.
- Crushed red pepper flakes: A pinch adds warmth, leave it out if you want it mild.
- Salt and black pepper: Taste before you serve and adjust, the sausage and Parmesan are already salty.
Instructions
- Brown the sausage:
- Heat the olive oil over medium-high heat and crumble in the sausage, breaking it up with your spoon as it sizzles. Let it get golden and crispy in spots, about five minutes.
- Cook the aromatics:
- Toss in the chopped onion and stir until it softens and starts to turn translucent, then add the garlic and let it bloom for just a minute until you can smell it.
- Build the sauce:
- Pour in the diced tomatoes with all their juices, sprinkle in the Italian herbs and red pepper flakes if using, and stir everything together. The pan will smell amazing.
- Add the pasta and broth:
- Dump in the uncooked pasta and pour the chicken broth over top, stirring so nothing sticks to the bottom. Bring it to a boil.
- Simmer until tender:
- Turn the heat down, cover the pot, and let it bubble gently for twelve to fifteen minutes, stirring now and then. The pasta will soften and the liquid will mostly disappear.
- Finish with cream and cheese:
- Stir in the heavy cream and Parmesan, then add the spinach if you're using it. It'll wilt in two or three minutes and everything will come together into a creamy, cohesive dish.
- Season and serve:
- Taste it, add salt and pepper as needed, and spoon it into bowls while it's still steaming. Pass extra Parmesan at the table.
Save My dad tried this on a camping trip using a cast iron skillet over the fire. He said it tasted better outdoors, but I think he just liked that he could make something this good without a real kitchen. We ate it straight from the pan with wooden spoons, and it became his go-to whenever we cook outside now.
Swaps and Adjustments
Turkey sausage works if you want something leaner, and gluten-free pasta holds up fine as long as you watch the timing since it can go mushy faster. I've added sliced mushrooms and diced bell peppers with the onion before, and both were good, they just need a couple extra minutes to soften. If you don't have cream, a few tablespoons of cream cheese stirred in at the end does nearly the same thing.
What to Serve It With
A simple green salad with lemon vinaigrette cuts through the richness, and crusty bread is perfect for mopping up any sauce left in the bowl. I've served this with garlic bread on the side, but honestly it's hearty enough to stand alone. A glass of Chianti or any light Italian red is nice if you're in the mood, but it's just as good with water or sparkling lemonade.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The pasta soaks up more sauce as it sits, so when you reheat it on the stove or in the microwave, add a splash of broth or water to loosen it back up. I've never tried freezing it because we always finish it too fast, but I imagine it would hold up okay if you undercook the pasta slightly before freezing.
- Stir in a little extra Parmesan when reheating to freshen up the flavor.
- If it gets too thick, a few tablespoons of pasta water or broth will bring it back.
- Garnish with fresh basil or parsley right before serving for a pop of color and brightness.
Save This is the kind of dinner that makes a weeknight feel a little less ordinary. It's quick, it's filling, and it tastes like you put in more effort than you did.
Recipe FAQ
- → Can I use a different type of sausage?
Yes, turkey or chicken sausage make great lighter alternatives, keeping flavors mild while maintaining texture.
- → How do I make this dish gluten-free?
Simply substitute the pasta with a gluten-free variety and verify that the sausage does not contain gluten additives.
- → Can I add vegetables to this dish?
Absolutely, adding mushrooms, bell peppers, or extra spinach enhances texture and nutrition without overwhelming the flavors.
- → What type of pasta works best here?
Short pasta shapes like penne, rigatoni, or fusilli hold the sauce well and cook evenly in the one-pot method.
- → How do I adjust the spice level?
Adjust crushed red pepper flakes or choose mild sausage to tailor heat according to your preference.
- → Is it necessary to use chicken broth?
Chicken broth adds depth but vegetable broth or water can be used; flavors will be slightly lighter.