This easy and delicious One-Pan Sausage Pasta comes together in just 25 minutes. Perfect for busy weeknights!
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?
Ya. I have a long list.
But I also have an even shorter one, for when I’m really really unmotivated. (Which often times, does result in Chipotle. Not gonna lie!)
This One-Pan Sausage Pasta totally fits the bill. Made in just 25 minutes, one pan for easy clean-up, and tons of flavor.
I want every dinner to be this easy and delicious!
Other quick and easy meals!
I always make sure to keep ingredients in the house for these lifesavers. They all take between 15-30 minutes start to finish, family favorites, and get made all.the.time.
- Tomato and Tortellini Soup
- Philly Cheese Steak Sloppy Joes
- Cheater Korean Beef
- Creamy Pasta with Bacon and Peas
- Easy Cashew Chicken
- Asian Chicken Salad
(Not included here are a handful of others from my cookbook! WHICH YOU NEED. You really do. I swear. Pinky swear.)
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
One-Pan Sausage Pasta
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion , diced
- 1 pound spicy Italian sausage
- salt and pepper
- 3 1/2 cups low-sodium chicken broth
- 1 1/4 cups mini pasta shells
- 2 cups fresh baby spinach
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Warm oil in a large nonstick saute pan over medium-high heat. Add in onion and sausage; cook, breaking up the sausage with a wooden spoon, for about 5 minutes until sausage is browned and onions are translucent. Season with a touch of salt and pepper. Drain off grease.
- Add in 3 cups of the chicken broth; bring to a boil. Add in the pasta and stir to combine. Cook until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes, stirring every couple minutes towards the end to prevent sticking. Add in remaining 1/2 cup broth, only if necessary.
- Remove from heat; stir in the spinach until wilted. Spoon into bowls and sprinkle with the Parmesan cheese.
Notes
Nutrition
Crystal says
It was super yummy, but the extra salt isn’t needed. I added in just a little with some pepper, and it tasted way too salty! It would be perfect otherwise!
Shelly Zbar says
Sounds delish but what can I use instead of spinach which my husband can’t eat?
Amy @Belly Full says
Baby arugula would be good.