One-Pot Italian Sausage Pasta (Print View)

Hearty Italian sausage and tomato pasta finished with cream and Parmesan, all cooked in one pot for easy meals.

# 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

# Method:

01 - Warm the 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, approximately 5 minutes.
03 - Incorporate the onion and cook for 3 to 4 minutes until softened. Add garlic and sauté for an additional minute until fragrant.
04 - Pour in the diced tomatoes with their juices, dried Italian herbs, and optional crushed red pepper flakes. Stir to combine.
05 - Add the uncooked pasta and chicken broth, stirring well. Bring the 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 the heavy cream and Parmesan cheese. Add the baby spinach and cook for 2 to 3 minutes until wilted.
08 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means you're not juggling boiling pasta water while managing a sauce—pure relief on a busy weeknight.
  • The cream swirled in at the end transforms the whole dish into something unexpectedly luxurious without any fuss.
  • It's flexible enough that you can use whatever sausage suits you, add vegetables you have lying around, or skip the spinach if it's not your thing.
02 -
  • Stir the pasta occasionally as it cooks so it doesn't stick to the bottom—this isn't a baked pasta where you leave it completely alone.
  • If you find your pasta is done before the liquid is fully absorbed, uncover and let it simmer a bit longer; if there's still liquid when the pasta is tender, that just means you'll have a brothier dish, which is still delicious.
03 -
  • Don't skip removing the sausage casings—they'll give you an unpleasant texture and prevent the meat from browning properly and distributing its flavor.
  • Taste your broth before you buy it if you can; some brands are quite salty, so choosing low-sodium gives you room to adjust seasoning at the end without oversalting your dish.
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