One Pot Italian Sausage Pasta (Printable)

A hearty mix of Italian sausage, tomatoes, and creamy pasta cooked together for an easy weeknight meal.

# 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

# Directions:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
03 - Incorporate chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in canned diced tomatoes with juices, dried Italian herbs, and crushed red pepper flakes if using. Combine thoroughly.
05 - Add uncooked pasta and chicken broth. Stir well and bring mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
07 - Stir in heavy cream and grated Parmesan. Add baby spinach if desired and cook for 2 to 3 minutes until wilted.
08 - Season with salt and freshly ground black pepper to taste. Serve warm, garnished with extra Parmesan and fresh basil if preferred.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means minimal cleanup after a long day.
  • The pasta soaks up all the savory broth and cream, making every bite creamy and flavorful without feeling heavy.
  • It tastes like you spent hours simmering sauce when you actually spent thirty minutes.
02 -
  • Don't skip the browning step for the sausage—those caramelized bits are where the depth of flavor lives, and rushing it gives you blah meat and a less interesting dish.
  • Stir the pasta occasionally while it simmers so the bottom doesn't scorch, but don't obsess over it; a little stick on the bottom actually adds character.
  • Add the cream off the heat if you want to be technical about it, since cream can break if boiled, but honestly this recipe is forgiving enough that it works either way.
03 -
  • Buy whole sausage links from the butcher counter if you can, then remove the casings yourself—it's three seconds of work and tastes noticeably better than pre-crumbled.
  • If your pasta looks too soupy after cooking, you can let it sit uncovered for a minute or two and it'll absorb the remaining liquid, or if it's too thick, add broth or pasta water by the quarter cup.
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