One-Pot Italian Sausage Pasta (Printable Format)

Flavorful one-pot dish combining spicy Italian sausage, tomatoes, pasta, and creamy Parmesan cheese.

# What's Needed:

→ 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
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 into pieces, and cook until browned, about 5 minutes.
02 - Add chopped onion and cook 3 to 4 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
03 - Pour in diced tomatoes with their juices, dried Italian herbs, and crushed red pepper flakes if using. Stir to mix.
04 - Incorporate uncooked pasta and chicken broth. Stir well and bring mixture to a boil.
05 - Reduce heat to a simmer, cover, and cook 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 if using and cook 2 to 3 minutes until wilted.
07 - Adjust seasoning with salt and pepper to taste. Serve hot, garnished with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup when you're already tired.
  • The pasta absorbs all the savory sausage and tomato flavors while cooking, so there's no bland, underseasoned bites.
  • It comes together in under 40 minutes, making it perfect for those nights when cooking feels like a luxury, not a chore.
02 -
  • Don't skip the browning step on the sausage; that's where half the flavor lives, and rushing it means a flat-tasting dish.
  • Stir the pasta occasionally as it cooks so it doesn't clump together or stick to the bottom—the pasta should slide freely in the broth.
  • If the pasta looks too dry before it's tender, add a splash more broth; if it looks too soupy at the end, just cook uncovered for a minute longer to evaporate excess liquid.
03 -
  • Buy sausage from the butcher counter if possible; they often have fresher, higher-quality options than the packaged versions, and you can ask them to remove the casings for you.
  • If you're worried about the pasta being undercooked, remember that it continues cooking a tiny bit after you turn off the heat, so pull it off the stove when it's almost done rather than waiting until it's perfectly tender.
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