Save There's something magical about opening a bottle of wine on a Tuesday night and realizing you've got nothing fancy planned for dinner, just whatever's in the pantry. I grabbed a package of penne, some Italian sausage from the back of the fridge, and a can of tomatoes, and somehow this one-pot wonder emerged—the kind of meal that tastes like you've been cooking all day but took maybe half an hour. My partner walked in halfway through, and the smell alone had them hovering by the stove asking questions. That's when I knew this would become a regular rotation.
I made this for my sister's spontaneous dinner party when she called to say she was bringing friends over in an hour. I nearly panicked, then remembered this recipe, and the fact that I could dump everything into one pot and have a restaurant-quality meal ready before they even took off their coats felt like I'd cracked some kind of code. The sausage gives it that rich, meaty depth that makes everyone think you fussed way more than you did.
Ingredients
- Italian sausage (400 g): The backbone of the dish—choose mild if you prefer gentler heat, or spicy if you like a kick that builds as you eat. Remove the casings before adding so it browns evenly and distributes flavor throughout.
- Onion and garlic: These create the aromatic foundation that makes your kitchen smell irresistible within minutes; don't skip the step of cooking them separately.
- Canned diced tomatoes (400 g): The acidity keeps everything balanced, and canned are reliably good year-round, so there's no pressure to hunt for perfect fresh ones.
- Short pasta (300 g): Penne, rigatoni, or fusilli all work beautifully because they catch and hold the creamy sauce in every bite.
- Chicken broth (750 ml): Low-sodium is essential so you can control the salt level as you go; the pasta absorbs this liquid and becomes part of the sauce itself.
- Heavy cream and Parmesan (60 ml and 60 g): The cream mellows the tomato acidity into something silky and comforting, while Parmesan adds umami depth that feels indulgent.
- Olive oil, Italian herbs, red pepper flakes: Good olive oil browns the sausage properly, dried herbs give consistent flavor, and red pepper flakes let you add heat on your terms.
- Baby spinach (100 g, optional): Wilts down in seconds and adds color and nutrition without changing the flavor profile.
Instructions
- Brown the sausage with intention:
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers slightly. Add the crumbled sausage and cook for about 5 minutes, breaking it into small pieces with your spoon as it cooks—you're looking for golden-brown bits throughout, not one big lump.
- Build your flavor base:
- Once the sausage is browned, stir in your chopped onion and let it soften for 3–4 minutes until it turns translucent. Add the minced garlic and cook for just 1 minute; it goes from fragrant to bitter fast if you're not paying attention.
- Deglaze and bloom the herbs:
- Pour in the canned tomatoes with their juices, add the dried Italian herbs and red pepper flakes if using, and stir everything to combine. This is where the pan gets a little sizzle and aroma that fills your kitchen.
- Add pasta and liquid:
- Dump in your uncooked pasta and pour in the chicken broth, stirring well so the pasta isn't clumped together. Bring everything to a boil, then reduce the heat to a gentle simmer, cover with a lid, and let it cook undisturbed for 12–15 minutes.
- Finish with cream and cheese:
- Stir in the heavy cream and grated Parmesan, watching as the sauce becomes velvety and clings to every pasta piece. If you're adding spinach, toss it in now and let it wilt for 2–3 minutes.
- Season and serve:
- Taste the pasta and adjust salt and pepper as needed. Serve hot with extra Parmesan and fresh basil scattered on top.
Save The first time I served this to someone who'd been living on takeout for weeks, watching their face light up at that first bite of creamy, sausage-studded pasta made me understand why comfort food matters so much. It's the kind of dish that brings people back to the table, not because it's complicated or impressive, but because it tastes like care in a bowl.
Why This Works as a One-Pot Meal
The real magic here is that the pasta cooks directly in the broth, absorbing all those flavors instead of sitting in bland salted water. The sausage releases its oils and fat, which emulsify with the tomatoes and cream into a sauce that coats every strand. By the time the pasta is tender, you've got a cohesive, silky dish with no separate components—it's all one thing working in harmony.
Customizing Your Bowl
This recipe is genuinely forgiving about substitutions, which is part of why it's become my go-to weeknight anchor. Don't have spinach? Leave it out or toss in kale, arugula, or even torn basil at the end. Want to lighten things up? Use turkey sausage or a blend of ground meat. Missing some ingredient? Mushrooms sautéed with the onion add earthiness, bell peppers add sweetness, and fresh herbs scattered on at the end feel like a small luxury.
Pairing and Storage Thoughts
A light Italian red like Chianti or even a slightly chilled Barbera pairs beautifully with the richness here, their acidity cutting through the cream in the best way. This dish keeps well in the fridge for up to 3 days and actually tastes even better the next day once all the flavors have had time to get to know each other; just add a splash of broth or pasta water when you reheat it to loosen things back up.
- Serve with crusty bread to soak up every drop of sauce from your bowl.
- Fresh basil or parsley scattered on top makes it feel finished and adds a bright contrast to the richness.
- If you're cooking for picky eaters, you can always leave the sausage chunks visible so people can pick them out if needed.
Save This one-pot wonder has quietly become the recipe I reach for when I want dinner to feel special without the stress, or when I need to feed people on short notice. It's proof that simple ingredients and one good pan can deliver something genuinely satisfying.
Recipe Q&A
- → Can I use turkey sausage instead of Italian sausage?
Yes, turkey sausage is a lighter alternative that works well and keeps the dish flavorful.
- → Is it possible to make this dish gluten-free?
Absolutely, substitute the regular pasta with gluten-free pasta to accommodate gluten sensitivities.
- → Can I add extra vegetables to this pasta?
Yes, consider adding sliced mushrooms or diced bell peppers during the onion sauté for more texture and flavor.
- → What type of pasta works best here?
Short pasta shapes like penne, rigatoni, or fusilli hold the sauce well and cook evenly in one pot.
- → How do I know when the pasta is perfectly cooked?
The pasta should be al dente—tender but still firm to the bite—after simmering about 12 to 15 minutes with the broth.