One-Pot Italian Sausage Pasta (Print View)

Comforting one-pot pasta combining Italian sausage, tomatoes, and a touch of cream in under 35 minutes.

# Components:

→ Meats

01 - 14 oz Italian sausage, 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

# Directions:

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

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is just a quick rinse and you're done.
  • The pasta absorbs all the sausage drippings and tomato juices, which means every bite tastes richer than anything you'd get from draining and mixing.
  • You can have this on the table in half an hour, even on a night when you're too tired to think.
02 -
  • Don't skip stirring while the pasta cooks, it can stick to the bottom and scorch if you walk away.
  • If the liquid evaporates too fast and the pasta isn't done, add a splash more broth or even water to finish cooking.
03 -
  • Use a deep skillet or Dutch oven with a lid, a shallow pan will boil over and make a mess.
  • Let the sausage get some color before adding the onion, that browned crust adds depth you can't get any other way.
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