One-Pot Italian Sausage Pasta (Printable)

Simple and flavorful dish combining Italian sausage, tomato, pasta, and cream for a satisfying meal.

# What you'll need:

→ 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, with juices
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

# Preparation steps:

01 - Warm olive oil in a large, deep skillet or Dutch oven over medium-high heat.
02 - Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
03 - Stir in onion and cook 3 to 4 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
04 - Incorporate diced tomatoes with juices, dried Italian herbs, and red pepper flakes if using. Stir to combine.
05 - Add uncooked pasta and chicken broth, stir well, and bring to a boil.
06 - Reduce heat to simmer, cover, and cook 12 to 15 minutes, stirring occasionally, until pasta is al dente and liquid mostly absorbed.
07 - Stir in heavy cream and Parmesan cheese. Add spinach if desired, cooking 2 to 3 minutes until wilted.
08 - Adjust salt and pepper to taste. Serve hot, garnished with additional Parmesan and fresh basil if preferred.

# Expert advice:

01 -
  • Everything cooks in one pot, so theres almost no cleanup and you can have dinner on the table in half an hour.
  • The pasta absorbs all the rich, savory flavors from the sausage and tomatoes as it simmers, making every bite deeply satisfying.
  • Its endlessly adaptable you can swap the protein, add whatever vegetables you have on hand, or adjust the spice level to suit your mood.
02 -
  • Stir the pasta every few minutes while it simmers or the bottom layer will stick to the pan and you will end up with a burnt mess instead of a creamy sauce.
  • If the pasta looks too dry before its fully cooked, add a splash more broth or even just water you can always simmer it down again but you cant rescue burnt noodles.
  • Wait to add the cream and Parmesan until the very end or the cream can curdle and the cheese can clump if it boils too hard.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has room to cook evenly and the liquid doesnt evaporate too fast, leaving you with crunchy noodles.
  • Grate your Parmesan fresh from a block rather than using the pre grated stuff it melts smoother and tastes infinitely better, transforming the sauce from good to unforgettable.
  • If you want a little brightness at the end, squeeze half a lemon over the finished pasta just before serving it cuts through the richness and makes everything sing.
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