One-Pot Italian Sausage Pasta (Printable)

Hearty one-pot dish with spicy sausage, tomatoes, pasta, and a creamy touch for an easy dinner.

# What You'll Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), 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

# How To Make It:

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

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent.
  • The pasta absorbs all the savory flavors directly from the broth and sausage.
  • It feels indulgent but comes together faster than ordering takeout.
  • You can adjust the heat level and vegetables based on what you have on hand.
02 -
  • Stir the pasta frequently during simmering or it will stick to the bottom of the pan.
  • If the liquid evaporates too quickly, add a splash more broth or water to keep things saucy.
  • Don't skip browning the sausage properly. Those crispy bits add serious depth.
03 -
  • Use a deep skillet or Dutch oven with a lid so the pasta has room to cook evenly.
  • Let the dish rest for a minute or two after cooking so the sauce thickens slightly.
  • Freshly grated Parmesan melts into the sauce beautifully, pre-grated just sits on top.
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