One Pot Sausage Pasta (Printable Version)
Juicy sausage, tender pasta, and creamy tomato sauce—all cooked in one pot for easy cleanup.
# What You Need:
→ Meats
01 - 14 oz Italian sausage, mild or spicy, casings removed and crumbled
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
→ Pasta & Liquids
06 - 10 oz penne or rigatoni pasta, uncooked
07 - 3 cups chicken broth
08 - 14 oz canned crushed tomatoes
09 - 2 tbsp tomato paste
→ Dairy
10 - ½ cup grated Parmesan cheese
11 - ½ cup heavy cream
→ Spices & Herbs
12 - 1 tsp dried Italian herbs blend
13 - ½ tsp crushed red pepper flakes
14 - Salt and black pepper to taste
15 - Fresh basil or parsley for garnish
# How To Make:
01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the crumbled sausage and cook for 4 to 5 minutes, breaking it up with a spoon, until browned.
02 - Add the onion and cook for 2 to 3 minutes until translucent. Stir in the garlic, bell pepper, and zucchini; cook for 3 to 4 minutes until softened.
03 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
04 - Add the uncooked pasta, chicken broth, crushed tomatoes, Italian herbs, and red pepper flakes. Season with salt and pepper.
05 - Stir well, bring to a boil, then 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.
06 - Stir in the heavy cream and Parmesan cheese until melted and creamy. Adjust seasoning if needed.
07 - Remove from heat. Garnish with fresh basil or parsley before serving.
# Expert Advice:
01 -
- Everything cooks in one single pot, which means practically zero cleanup after dinner
- The pasta absorbs all those incredible sausage and tomato flavors while it cooks
- Ready in just 35 minutes from start to finish, perfect for hectic weeknights
02 -
- The pasta continues absorbing liquid even after you turn off the heat, so do not let it get too dry while cooking
- Resist the urge to skip the cream step, it completely transforms the texture from standard tomato sauce to restaurant quality
03 -
- Grate your own Parmesan instead of buying pre-grated, it melts so much better into the sauce
- If the sauce looks too thick before the pasta is done, add hot broth in small splashes