One-Pot Italian Sausage Pasta – Comforting, Easy, and Packed With Flavor
This one-pot Italian sausage pasta is weeknight comfort at its best. It’s rich, savory, and creamy with just the right kick from Italian sausage and a bright finish of tomatoes and herbs. Everything cooks in a single pot—pasta included—so cleanup is minimal and the flavors stay concentrated.
It’s the kind of recipe you’ll keep on repeat for busy nights, lazy Sundays, and everything in between.
One-Pot Italian Sausage Pasta - Comforting, Easy, and Packed With Flavor
Ingredients
Method
- Brown the sausage: Place a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes.If there’s excess grease, drain it, leaving about 1 tablespoon in the pot. If the pan looks dry, add a splash of olive oil.
- Sauté aromatics: Add the onion and cook until softened, 3–4 minutes. Stir in the garlic, Italian seasoning, and crushed red pepper flakes, and cook for 30 seconds until fragrant.
- Build the base: Stir in the tomato paste and cook for 1 minute to caramelize slightly.Add the diced tomatoes with their juice and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
- Add pasta and simmer: Bring the mixture to a boil, then stir in the pasta. Reduce to a lively simmer.Cover and cook for 10–12 minutes, stirring every few minutes so the pasta doesn’t stick, until al dente. If the liquid reduces too quickly, add a splash more broth or water.
- Make it creamy: Lower the heat. Stir in the heavy cream and Parmesan until melted and smooth.Taste and season with salt and pepper.
- Finish with greens: If using spinach, fold it in and cook just until wilted, 1–2 minutes. The sauce should be glossy and cling to the pasta.
- Serve: Top with extra Parmesan and a shower of chopped basil or parsley. Serve hot.
What Makes This Recipe So Good
- One pot, zero fuss: No juggling pans or boiling separate pots of pasta. Everything simmers together for convenience and flavor.
- Big, bold flavor: Italian sausage brings spice and depth, while garlic, tomatoes, and a splash of cream make it cozy and balanced.
- Flexible ingredients: Use what you have—swap pasta shapes, add spinach or mushrooms, or make it dairy-free.
- Quick to the table: From start to finish, you’re looking at about 30–35 minutes.
- Kid- and crowd-friendly: Creamy, cheesy, and comforting without being heavy or fussy.
Ingredients
- 1 pound (450 g) Italian sausage, casings removed (sweet or hot)
- 1 tablespoon olive oil (if needed)
- 1 small yellow onion, finely chopped
- 3–4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 2 tablespoons tomato paste
- 1 can (14.5 oz/410 g) diced tomatoes, with juices
- 3 1/2 cups low-sodium chicken broth (plus extra as needed)
- 12 ounces (340 g) short pasta (penne, rigatoni, fusilli, or rotini)
- 1/2 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- 1–2 cups fresh baby spinach (optional)
- Fresh basil or parsley, chopped, for garnish
Step-by-Step Instructions
- Brown the sausage: Place a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes.If there’s excess grease, drain it, leaving about 1 tablespoon in the pot. If the pan looks dry, add a splash of olive oil.
- Sauté aromatics: Add the onion and cook until softened, 3–4 minutes. Stir in the garlic, Italian seasoning, and crushed red pepper flakes, and cook for 30 seconds until fragrant.
- Build the base: Stir in the tomato paste and cook for 1 minute to caramelize slightly.Add the diced tomatoes with their juice and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
- Add pasta and simmer: Bring the mixture to a boil, then stir in the pasta. Reduce to a lively simmer.Cover and cook for 10–12 minutes, stirring every few minutes so the pasta doesn’t stick, until al dente. If the liquid reduces too quickly, add a splash more broth or water.
- Make it creamy: Lower the heat. Stir in the heavy cream and Parmesan until melted and smooth.Taste and season with salt and pepper.
- Finish with greens: If using spinach, fold it in and cook just until wilted, 1–2 minutes. The sauce should be glossy and cling to the pasta.
- Serve: Top with extra Parmesan and a shower of chopped basil or parsley. Serve hot.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.The pasta will continue to absorb sauce, so add a splash of broth or water when reheating.
- Freezer: Freezing is possible but can soften the pasta. If you plan to freeze, cook the pasta slightly under al dente. Freeze up to 2 months.
- Reheating: Warm gently on the stovetop over medium-low heat with a bit of water or broth.Stir in a touch of cream or Parmesan to revive the sauce if needed.
Benefits of This Recipe
- Minimal cleanup: One pot means less time at the sink and more time at the table.
- Balanced flavors: Savory sausage, tangy tomatoes, and creamy sauce create a satisfying, complete meal.
- Budget-friendly: Simple pantry staples and everyday ingredients stretch to feed a family.
- Adaptable to dietary needs: Easy swaps for dairy, gluten, or spice levels.
- Meal-prep friendly: Holds up well for lunches and reheats with little fuss.
Pitfalls to Watch Out For
- Overcooking the pasta: Taste a piece a minute or two before the suggested time. It should be just tender when you add the cream.
- Not stirring while simmering: Pasta can stick to the bottom. Stir every few minutes, especially early on.
- Too much heat after adding dairy: Boiling can cause the sauce to split.Keep the heat low when you add cream and cheese.
- Underseasoning: Sausage is salty, but the broth and tomatoes dilute flavors. Taste and adjust salt and pepper at the end.
- Skimping on liquid: Different pastas absorb differently. Keep extra broth or water handy to loosen as needed.
Alternatives
- Sausage swaps: Use chicken or turkey Italian sausage, or a plant-based sausage for a lighter take.
- Dairy-free: Use full-fat coconut milk or an unsweetened oat cream.Skip Parmesan or use a dairy-free alternative.
- Tomato variations: Replace diced tomatoes with crushed tomatoes for a smoother sauce, or add sun-dried tomatoes for intensity.
- Veggie add-ins: Mushrooms, bell peppers, zucchini, or peas work well. Sauté firm veggies with the onion for best texture.
- Pasta options: Short shapes hold sauce best. For gluten-free, choose a sturdy GF pasta and watch the cook time closely.
- Herb upgrades: Finish with fresh basil, thyme, or rosemary.A squeeze of lemon brightens the final dish.
FAQ
Can I use pre-cooked sausage?
Yes. Slice or dice it and brown lightly with the onions for added flavor. You may need a bit more oil since pre-cooked sausage has less fat to render.
Will this work with long pasta like spaghetti?
It will, but short pasta cooks more evenly in a one-pot method.
If using spaghetti, break it in half and stir more frequently to prevent clumping.
How do I make it spicier without overwhelming the dish?
Use hot Italian sausage and keep the crushed red pepper. You can also add a pinch of Calabrian chili paste at the end for controlled heat and flavor.
Can I make this ahead of time?
You can cook it fully and reheat, but for best texture, slightly undercook the pasta initially. Reheat gently with a splash of broth and a little extra cream.
What can I use instead of heavy cream?
Half-and-half works well, or use whole milk with a teaspoon of cornstarch whisked in to help the sauce thicken.
For dairy-free, try coconut milk or a barista-style oat cream.
How do I prevent the sauce from getting too thick?
Keep an eye on the liquid as the pasta cooks. Add small splashes of broth or water as needed, and stir frequently. Remember that the sauce thickens more as it cools.
Is Parmesan necessary?
It adds saltiness and body, but you can skip it or use Pecorino Romano for a bolder, saltier bite.
For dairy-free, use a nutritional yeast-based alternative.
In Conclusion
One-pot Italian sausage pasta is simple, satisfying, and full of flavor, with very little cleanup. It’s flexible enough for whatever’s in your fridge, yet special enough to serve to guests. Keep this recipe in your back pocket for nights when you want something hearty and homemade without spending hours in the kitchen.
A bowl of this, a sprinkle of Parmesan, and you’re set.
