One Pot Sausage Pasta
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This One Pot Sausage Pasta is flavor-packed, comes together in just 25 minutes, and all in one pot so clean up is a breeze. Perfect for busy weeknights!
We like to serve this with homemade garlic bread and a simple side salad for a complete meal.
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Easy Creamy Italian Sausage Pasta
You know those come-to-the-rescue meals you have stashed in your arsenal for when you get home after a long day of work, but didn’t properly plan for dinner time, and don’t want take out? This pasta with sausage is one of mine. Made in just 25 minutes, one pan for easy clean-up, and tons of flavor. If only every dinner to be this easy and delicious!
Italian Sausage Pasta Ingredients
This one-pot pasta recipe calls for common pantry ingredients. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Rigatoni pasta – Rigatoni pasta with ridges is perfect so the sauce clings to it better.
- Italian sausage – You can use a tube, brick, or links (casings removed.) Just make sure it’s seasoned Italian pork.
- Onion and Garlic – For wonderful aromatics and great flavor.
- Chicken broth – This is added to the other ingredients over a gentle boil for the dry pasta to cook in, absorbing great flavor.
- Marinara sauce – You can buy a jar or use our homemade marinara sauce recipe.
- Tomato paste – This provides rich tomato taste and depth of flavor.
- Heavy cream – Makes the sauce rich and creamy.
- Parmesan – Freshly grated Parmigiano-Reggiano for best flavor.
- Olive oil – To sauté the pork and onion.
- Seasonings – Dried Italian seasoning, salt, pepper, and cracked red pepper flakes.
- Basil – Used for subtle peppery and minty flavor at the end and a pop of color as garnish.
Recipe Variations
- Add in some vegetables – If you want, you can sauté some diced carrot and/or bell pepper along with the onion. Or at the end of cooking, stir in 2 cups fresh baby spinach until wilted.
- Want it spicy? You can swap out the Italian sausage with spicy sausage.
- Make it more cheesy. If Parmesan isn’t enough cheese for you, add in some shredded mozzarella cheese, too.
- Rigatoni pasta – This recipe has been tested with dry rigatoni. If you choose to use a different pasta, this dish may require more or less time and broth to cook thoroughly.
Don’t use the full box of pasta
Serving Suggestions
Pasta with sausage is pretty filling, but we like to serve this dish with homemade garlic bread and a simple side salad for a complete meal.
Storing Leftovers
- Store. Cool completely, then transfer to an airtight container and store in the refrigerator. It is best eaten up within 2-3 days.
- Freeze. You can also freeze it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight. Keep in mind that thawed pasta will have a much softer texture.
- Reheat. Gently reheat on the stovetop or in the microwave, adding a bit of chicken broth to loosen, if necessary.
More One Pot Pasta Recipes:
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One Pot Sausage Pasta
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sausage, (casings removed, if using links)
- 1 small sweet onion, , diced
- 3 cloves garlic, , minced
- 1/4 teaspoon dried Italian seasoning
- 1/8 to 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cracked red pepper flakes, (optional)
- 1 tablespoon tomato paste
- 3 1/2 cups low-sodium chicken broth
- 1 cup marinara sauce
- 12 ounces uncooked rigatoni pasta, (about 3/4 of a box)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 6 basil leaves, , sliced
Instructions
- Warm oil in a large nonstick pot over medium-high heat, swirling to coat the pot. Add sausage and onion; breaking up the sausage into small crumbles with a wooden spoon. Cook for about 5 minutes until sausage is cooked through and onion is tender. Stir in garlic and cook until fragrant, about 20 seconds. Add in the seasonings and stir to combine. Drain off grease.
- Stir in tomato paste until thoroughly combined.
- Pour in the chicken broth, marinara sauce, and dry pasta. Mix to combine and bring the liquid to a boil over medium-high heat. Once boiling, give it a stir, cover with a lid and reduce heat to a gentle simmer (it should still be bubbling) for 14 minutes, stirring a couple times toward the end to prevent the pasta from sticking, until the pasta has absorbed the liquid and is cooked to al dente.
- Pour in the cream and warm through, 1 to 2 minutes. Then add in the Parmesan and fresh basil, stir to combine.
- Remove from the heat.
- Serve portions in bowls and pass some freshly grated Parmesan cheese at the table.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Make 1x a week since so good!!
This was easy and delicious – perfect meal for growing boys!
Absolutely delicious! Made a large amount. Easy dinner with a lot of flavor. Adding this to my repertoire.
My family LOVED this!!
It was super yummy. I omitted the salt since the pork itself is salty.
I added some baby arugula at the end. Delicious recipe!