One-Pot Italian Sausage Pasta (Print Version)

Hearty pasta with Italian sausage, tomatoes, cream, and herbs prepared in one pot for easy cooking.

# What You'll Need:

→ Meats

01 - 14 ounces Italian sausage, casings removed, mild or spicy

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 ounces canned diced tomatoes with juices
05 - 3.5 ounces baby spinach (optional)

→ Pasta & Liquids

06 - 10 ounces 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 tablespoons olive oil
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add 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 diced tomatoes with their juices, dried Italian herbs, and crushed red pepper flakes if using.
05 - Add uncooked pasta and chicken broth, stirring well. Bring 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 heavy cream and grated Parmesan. Add spinach and cook for 2 to 3 minutes until wilted.
08 - Adjust seasoning with salt and freshly ground black pepper. Serve hot, garnished with additional Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means almost no cleanup on nights when you're already exhausted.
  • It's genuinely faster than ordering takeout, and tastes like you spent way more effort than you actually did.
  • The cream and tomatoes create this silky, warming sauce that feels indulgent without being fussy.
02 -
  • Don't skip the browning step on the sausage—that caramelized layer is where half the flavor comes from, and rushing it makes the whole dish taste flat.
  • Stir the pasta occasionally as it cooks in the liquid so it doesn't stick to the bottom, but don't stir constantly or you'll make it gummy.
  • The cream should go in at the very end, after the pasta is almost done, so it doesn't break or separate from the heat.
03 -
  • If your pot isn't very deep, use a Dutch oven instead of a regular skillet—pasta needs room to move as it softens, and shallow pans lead to overflow disasters.
  • Taste as you go, especially with salt—sausages vary wildly in how much seasoning they already have, and you want to dial it in yourself.
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