One-Pot Italian Sausage Pasta (Printable)

Hearty one-pot pasta featuring Italian sausage, tomatoes, and creamy Parmesan with tender spinach.

# 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 - 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, break apart with a spoon, and brown thoroughly, 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 juices, sprinkle dried Italian herbs and optional red pepper flakes; stir to combine.
05 - Mix in uncooked pasta and chicken broth, then bring mixture to a boil.
06 - Lower heat to a simmer, cover, and cook 12 to 15 minutes, stirring occasionally, until pasta is al dente and liquid mostly absorbed.
07 - Stir in heavy cream and grated Parmesan; add spinach and cook 2 to 3 minutes until wilted.
08 - Adjust salt and pepper to taste; serve hot garnished with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you're not left with a sink full of dishes at the end of a long day.
  • The sausage releases just enough fat to flavor the pasta as it absorbs the broth, creating layers of taste without extra steps.
  • It's flexible enough to handle whatever vegetables or greens you have wilting in the crisper drawer.
02 -
  • Stir the pasta every few minutes while it simmers or it will stick to the bottom and scorch, which I learned the hard way on my second attempt.
  • If the pot looks dry before the pasta is tender, add a splash more broth or water instead of letting it turn gummy and sad.
03 -
  • Use a deep skillet or Dutch oven with a tight-fitting lid so the steam stays trapped and the pasta cooks evenly without drying out.
  • Grate your own Parmesan instead of buying the pre-shredded stuff, it melts smoother and tastes sharper, which makes all the difference in the final sauce.
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