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One-Pot Italian Sausage Pasta - Comforting, Easy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make it creamy: Lower the heat. Stir in the heavy cream and Parmesan until melted and smooth. Taste and season with salt and pepper.
  6. 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.
  7. Serve: Top with extra Parmesan and a shower of chopped basil or parsley. Serve hot.