One-Pot Italian Sausage Pasta (Printable)

A comforting one-pot pasta featuring Italian sausage, tomatoes, spinach, and Parmesan cheese.

# Ingredient list:

→ Meats

01 - 14 oz (400 g) Italian sausage, casings removed

→ Vegetables & Aromatics

02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 oz (400 g) canned diced tomatoes, with juices
05 - 3.5 oz (100 g) baby spinach (optional)

→ Pasta & Liquids

06 - 10 oz (300 g) short pasta (penne, rigatoni, or fusilli)
07 - 3 cups (750 ml) low-sodium chicken broth

→ Dairy

08 - 1/4 cup (60 ml) heavy cream
09 - 1/2 cup (60 g) 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

# Cooking steps:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add 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 minced garlic and cook 1 minute until fragrant.
04 - Pour in diced tomatoes with juices, Italian herbs, and red pepper flakes if using. Stir to blend evenly.
05 - Incorporate uncooked pasta and chicken broth. Stir well and bring mixture to a boil.
06 - 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.
07 - Stir in heavy cream and grated Parmesan cheese. Add baby 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 advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying dinner.
  • The cream softens the spice from the sausage into something rich and craveable, not aggressive.
  • It tastes like you planned this meal when really you just opened your pantry and made magic happen.
02 -
  • Stir the pasta occasionally while it cooks so it doesn't stick together or catch on the bottom of the pan—this is the one thing that requires attention.
  • Don't skimp on the browning of the sausage; that crusty, caramelized stage is where the flavor deepens and the whole dish becomes greater than the sum of its parts.
03 -
  • Brown the sausage properly before anything else—those crusty bits that stick to the pan are pure flavor you don't want to miss.
  • Taste the pasta at the lower end of the cooking time so you catch it at al dente rather than soft, since it will continue absorbing liquid even after you remove the pan from heat.
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