One Pot Sausage Pasta (Printable Version)
Creamy tomato pasta with savory sausage, fresh vegetables, and Parmesan—all cooked together in one pot for effortless cleanup.
# What You’ll 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 (basil, oregano, thyme)
13 - ½ tsp crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - Fresh basil or parsley, for garnish
# Directions:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add the crumbled sausage and cook for 4–5 minutes, breaking it up with a spoon, until browned.
02 - Add the onion and cook for 2–3 minutes until translucent. Stir in the garlic, bell pepper, and zucchini; cook for 3–4 minutes until softened.
03 - Stir in tomato paste and cook for 1 minute to develop flavor.
04 - Add the uncooked pasta, chicken broth, crushed tomatoes, Italian herbs, and red pepper flakes (if using). Season with salt and pepper.
05 - Stir well, bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the 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.
# Quick Tips:
01 -
- The pasta absorbs all those sausage flavors while it cooks, creating depth that no separate boiling could ever achieve
- Cleanup consists of exactly one pan, leaving you more time to actually enjoy your evening instead of standing at the sink
02 -
- The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks perfect while still simmering, it might become too thick
- Heavy cream can sometimes curdle if added to boiling liquid, so reduce the heat slightly before stirring it in
03 -
- If your sauce thickens too much before the pasta is done, add broth in quarter-cup increments rather than water to maintain flavor intensity
- Grate your own Parmesan from a wedge instead of using pre-grated cheese for better melting and a fresher taste