This one pot Italian sausage pasta is everything you want on a busy weeknight: hearty, comforting, and on the table fast. The sauce cooks right in the pot with the pasta, so every bite is rich and well seasoned. Cleanup is a breeze, and you won’t miss the extra dishes.
It’s the kind of recipe that makes weeknights feel special without any stress. Grab a skillet, a few pantry staples, and dinner is done.
What Makes This Recipe So Good
- One pot simplicity: The pasta cooks in the same pan as the sauce, which means fewer dishes and deeper flavor.
- Big, bold flavor: Italian sausage brings garlic, fennel, and spice that season the whole dish without much effort.
- Fast and flexible: From start to finish, you’re eating in about 30 minutes. Swap veggies, pick your pasta shape, and tailor the heat level.
- Creamy without fuss: A splash of cream and a handful of cheese create a silky sauce—no roux or separate sauce pan needed.
- Family-friendly: It’s cozy comfort food that appeals to kids and adults, with easy tweaks for spice lovers.
What You’ll Need
- 1 pound Italian sausage (sweet or hot; casings removed if using links)
- 1 tablespoon olive oil (if sausage is very lean; optional)
- 1 medium yellow onion, finely chopped
- 3–4 garlic cloves, 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 (14–15 ounces) crushed tomatoes or tomato passata
- 3 1/2 cups low-sodium chicken broth (plus a splash more if needed)
- 12 ounces short pasta (penne, rigatoni, or rotini)
- 1/2 cup heavy cream (or half-and-half for lighter)
- 1 cup shredded mozzarella or provolone
- 1/2 cup grated Parmesan, plus more for serving
- 1 cup baby spinach or chopped kale (optional, but recommended)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
How to Make It
- Brown the sausage: Heat a large deep skillet or Dutch oven over medium-high heat.
Add olive oil if your sausage is lean, then crumble in the sausage. Cook, stirring and breaking it up, until browned and no longer pink, about 5–7 minutes. Spoon off excess fat if needed.
- Sauté aromatics: Add the onion and a pinch of salt.
Cook until softened and lightly golden, 3–4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30–60 seconds, just until fragrant.
- Build the base: Stir in tomato paste and cook for 1 minute to caramelize it slightly.
Pour in crushed tomatoes and chicken broth. Scrape up any browned bits from the bottom of the pan.
- Add pasta: Stir in the pasta and bring to a strong simmer. Reduce heat to medium, cover, and cook 9–12 minutes, stirring every couple minutes to prevent sticking, until the pasta is al dente.
If the liquid reduces too quickly, add a splash of broth or water.
- Finish creamy: Lower the heat. Stir in the heavy cream, mozzarella, and Parmesan until melted and the sauce turns silky. Simmer 1–2 minutes to thicken slightly.
- Add greens: Fold in spinach or kale and cook just until wilted, 1–2 minutes.
Taste and season with salt and pepper as needed.
- Serve: Top with extra Parmesan and fresh basil or parsley. Let the pasta rest 2 minutes so the sauce clings nicely, then dish up.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm gently on the stove over medium-low heat or in the microwave, stirring halfway.
Add a splash of broth or milk to loosen the sauce.
Health Benefits
- Protein-rich: Italian sausage and cheese provide protein that helps keep you full and satisfied.
- Lycopene boost: Tomato products are rich in lycopene, an antioxidant linked to heart health.
- Greens for micronutrients: Spinach or kale add iron, vitamin K, and folate without changing the flavor much.
- Balanced comfort: Pairing pasta with protein and fat slows digestion and can help steady energy levels.
What Not to Do
- Don’t skip stirring: In a one-pot pasta, occasional stirring prevents sticking and ensures even cooking.
- Don’t overcook the pasta: Pull it at al dente. It will continue to soften as it sits in the hot sauce.
- Don’t add all the salt upfront: Sausage, broth, and cheese are salty. Season at the end to avoid oversalting.
- Don’t use too large a flame: A hard boil evaporates liquid too quickly.
Keep a steady simmer.
- Don’t drown it in cream: A modest amount makes it luscious. Too much can mute the bright tomato flavor.
Recipe Variations
- Spicy arrabbiata style: Use hot Italian sausage, double the red pepper flakes, and add a splash of Calabrian chili paste.
- Veggie-forward: Sauté diced bell peppers, mushrooms, or zucchini with the onions. Add peas at the end for sweetness.
- Lightened up: Swap half-and-half for cream, use turkey sausage, and add extra spinach.
Keep the Parmesan for flavor.
- More tomato: Replace the cream with an extra half cup of crushed tomatoes and a drizzle of olive oil for a classic red sauce vibe.
- Cheesy bake: Transfer to an oven-safe dish, top with extra mozzarella and Parmesan, and broil 2–3 minutes until bubbly and browned.
- Gluten-free: Use gluten-free short pasta and reduce the cook time slightly. Stir gently to prevent breakage.
- Herb lovers: Finish with fresh basil, oregano, or a spoonful of pesto for a fragrant twist.
FAQ
Can I make this ahead?
Yes. Cook as directed, cool, and refrigerate.
Reheat gently with a splash of broth or milk. For best texture, cook the pasta a minute shy of al dente if you plan to reheat.
What pasta shape works best?
Short, sturdy shapes like penne, rigatoni, rotini, or cavatappi are ideal. They hold sauce well and cook evenly in a one-pot method.
Can I use milk instead of cream?
You can, but the sauce will be thinner and may split if boiled.
Use whole milk and keep the heat low when stirring it in. Half-and-half is a nice middle ground.
How do I reduce the spice level?
Use sweet Italian sausage and skip the red pepper flakes. If it still feels spicy, add a bit more cream or cheese to mellow the heat.
What if the pasta absorbs all the liquid too fast?
Add warm broth or water, 1/4 cup at a time, and keep the pot at a steady simmer.
Stir often so the pasta cooks evenly and doesn’t stick.
Can I make it without tomatoes?
Yes. Skip the crushed tomatoes and tomato paste. Use more broth, add a splash of white wine if you like, and finish with extra Parmesan and lemon zest for a creamy white-sauce style.
Is there a dairy-free option?
Use olive oil instead of cream and replace the cheese with a dairy-free alternative.
A splash of unsweetened oat milk and a bit of nutritional yeast can add body and savory flavor.
What’s the best pan for this recipe?
A wide, heavy skillet with high sides or a Dutch oven works best. The extra surface area helps brown the sausage and cook the pasta evenly.
Final Thoughts
This one pot Italian sausage pasta hits that sweet spot between quick and truly satisfying. The sausage brings built-in flavor, the sauce simmers around the pasta, and a touch of cream and cheese ties it all together.
It’s flexible enough for the ingredients you have on hand and special enough to serve to friends. Keep this one in your weeknight rotation—you’ll use it often.