One-Pot Italian Sausage Pasta (Printable)

Flavorful Italian sausage pasta simmered with tomatoes, herbs, and a touch of cream for a comforting dish.

# Ingredient List:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), 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 - ¼ cup heavy cream
09 - ½ cup grated Parmesan cheese, plus extra for serving

→ Spices & Seasonings

10 - 2 tbsp olive oil
11 - 1 tsp dried Italian herbs
12 - ½ 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 sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
03 - Stir in chopped onion and cook 3 to 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
04 - Pour in diced tomatoes with their juices, dried Italian herbs, and optional red pepper flakes; stir well.
05 - Incorporate uncooked pasta and chicken broth, stirring thoroughly, then bring to a boil.
06 - Reduce heat to a simmer, cover, and cook 12 to 15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
07 - Stir in heavy cream and Parmesan cheese. Add spinach and cook 2 to 3 minutes until wilted.
08 - Adjust seasoning with salt and black pepper. Serve hot, garnished with extra Parmesan and fresh basil if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means cleanup is practically a non-issue and you're eating within 35 minutes flat.
  • The cream swirled in at the end transforms what could be a simple tomato pasta into something rich and restaurant-worthy.
  • There's built-in flexibility to add spinach, mushrooms, or whatever vegetables you have lingering in the fridge.
02 -
  • Stir the pasta occasionally while it simmers so it doesn't clump together at the bottom of the pan where it could scorch and turn bitter.
  • The key to this dish is timing the cream correctly—add it after the pasta is nearly done, not before, or it can break down and curdle from prolonged heat.
  • Don't overcrowd your pan or use one that's too shallow; the ingredients need room to cook evenly and the pasta needs space to move around.
03 -
  • Brown the sausage properly before moving on—those flavorful browned bits are liquid gold and will carry the whole dish.
  • Add the cream near the end rather than at the beginning; this keeps it from breaking down and ensures a smooth, silky finish that tastes restaurant-quality.
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