One-Pot Italian Sausage Pasta (Print Version)

A flavorful one-pot meal with Italian sausage, tomatoes, and creamy Parmesan for a satisfying dinner.

# What You'll Need:

→ Meats

01 - 14 oz Italian sausage, 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

# How To Make It:

01 - Warm olive oil in a large skillet or Dutch oven over medium-high heat.
02 - Add Italian sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
03 - Stir in chopped onion and cook for 3 to 4 minutes until softened; add garlic and cook 1 minute until fragrant.
04 - Pour in diced tomatoes with juices, dried Italian herbs, and red pepper flakes if using; stir to combine.
05 - Incorporate uncooked pasta and chicken broth; stir well and bring to a boil.
06 - Reduce heat to 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 grated Parmesan; add baby spinach and cook 2 to 3 minutes until wilted.
08 - Adjust seasoning with salt and pepper; serve hot garnished with extra Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means fewer dishes and more time enjoying dinner instead of cleaning up.
  • The pasta cooks right in the broth, soaking up every ounce of flavor and saving you a step.
  • It's genuinely ready in under 40 minutes, making it a weeknight lifesaver without tasting like a shortcut.
02 -
  • Don't walk away once the pasta hits the broth; stir it occasionally so it doesn't stick to the bottom and burn, which I learned the hard way on attempt number two.
  • The pasta will keep absorbing liquid even after you think it's done, so taste it at the 12-minute mark and you'll know exactly when to stop.
  • If you end up with too much liquid, just simmer uncovered for a few extra minutes rather than panicking; if it's too dry, add a splash of water or broth.
03 -
  • Grate your Parmesan fresh right before you need it; pre-grated cheese won't melt into the sauce the same way and changes the texture entirely.
  • Don't skip the step of properly browning the sausage first; those browned bits are where half the flavor lives, so give it time to develop a golden crust.
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