Pin It I threw this together on a Tuesday night when the fridge was nearly empty and my energy was even lower. The sausage had been sitting there since the weekend, and I had a box of penne that needed using. What started as desperation cooking turned into something my partner now requests by name. The kitchen smelled like a trattoria within minutes, and I remember thinking, why don't I do this more often?
The first time I made this for friends, I doubled the recipe and worried it wouldn't be enough. We ended up with seconds all around and a quiet kitchen as everyone focused on their bowls. One friend, who claimed she didn't like one-pot meals, asked for the recipe before she left. That was the moment I knew this dish had staying power.
Ingredients
- Italian sausage: The base of all the flavor here. I prefer spicy, but mild works beautifully if you're feeding kids or anyone sensitive to heat.
- Yellow onion: Adds sweetness and body. Chop it finely so it melts into the sauce rather than sitting in chunks.
- Garlic: Fresh is essential. The way it blooms in the hot oil makes the whole dish come alive.
- Canned diced tomatoes: Use good quality ones with their juices. They bring acidity and brightness that balances the richness of the sausage.
- Baby spinach: Optional, but it wilts down to almost nothing and sneaks in some greens without changing the character of the dish.
- Short pasta: Penne, rigatoni, or fusilli all work. The shape matters less than using something that will catch the sauce in its ridges.
- Chicken broth: Low sodium is key because the sausage and Parmesan already bring plenty of salt.
- Heavy cream: Just a splash to round out the sharpness and make everything silky.
- Parmesan cheese: Freshly grated melts better and tastes infinitely better than the pre-shredded stuff.
- Olive oil: For browning the sausage and building the flavor foundation.
- Italian herbs: Dried works perfectly here. I keep a jar specifically for nights like this.
- Crushed red pepper flakes: Optional, but I never skip them. They add warmth without overwhelming.
- Salt and black pepper: Taste as you go. The sausage varies in saltiness depending on the brand.
Instructions
- Brown the sausage:
- Heat the olive oil in a large deep skillet over medium-high heat. Add the sausage, breaking it into bite-sized crumbles with a wooden spoon, and cook until browned and crispy at the edges, about 5 minutes.
- Cook the aromatics:
- Stir in the chopped onion and cook until softened and translucent, 3 to 4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn't burn.
- Add tomatoes and seasonings:
- Pour in the canned diced tomatoes with their juices, Italian herbs, and red pepper flakes if using. Stir everything together and let it bubble gently for a minute.
- Cook the pasta in the pot:
- Add the uncooked pasta and chicken broth, stirring well to make sure the pasta is submerged. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Finish with cream and greens:
- Stir in the heavy cream and grated Parmesan until the sauce becomes creamy. Add the baby spinach and cook for 2 to 3 minutes, stirring gently, until wilted.
- Season and serve:
- Taste and adjust with salt and freshly ground black pepper. Serve hot, topped with extra Parmesan and fresh basil if you have it.
Pin It There's something about a dish that requires only one pan and delivers this much comfort. I've made it on rushed weeknights, lazy Sundays, and even once when the power came back on after a storm. It never disappoints, and it always feels like more than the sum of its parts.
Swaps and Variations
If you want to lighten it up, turkey sausage works beautifully and still brings plenty of flavor. I've also added sliced mushrooms and bell peppers along with the onion when I had them on hand. For a gluten-free version, just swap in gluten-free pasta and check your sausage label. The dish is flexible enough to handle whatever you throw at it.
What to Serve It With
This is hearty enough to stand alone, but a simple green salad with lemon vinaigrette or a chunk of crusty bread for dipping makes it feel like a full occasion. I've also served it with roasted broccoli on the side when I wanted something green and crunchy to contrast the creamy pasta. A light Italian red like Chianti pairs beautifully if you're pouring wine.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. The pasta will absorb more liquid as it sits, so when reheating, add a splash of broth or water and warm it gently on the stovetop or in the microwave. It won't be quite as saucy as day one, but it's still delicious.
- Reheat gently to avoid drying out the pasta.
- Add a little extra Parmesan when serving leftovers for a fresh boost.
- This doesn't freeze well because of the cream, so plan to eat it within a few days.
Pin It This is the kind of recipe that earns its place in your regular rotation without trying too hard. It's cozy, reliable, and always tastes like you put in more effort than you did.
Recipe Questions & Answers
- → Can I use turkey sausage instead of Italian sausage?
Yes, substituting turkey sausage will create a lighter version while maintaining flavor.
- → How can I make this gluten-free?
Simply replace the pasta with your favorite gluten-free variety without altering cooking times too much.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli absorb the sauce well and hold up during simmering.
- → Can I add vegetables to this dish?
Yes, adding mushrooms or bell peppers with the onions boosts flavor and nutrition nicely.
- → How do I know when the pasta is done?
Cook until the pasta is al dente and the liquid is mostly absorbed, usually about 12–15 minutes simmering.