One Pot Sausage Pasta (Printable)
Juicy sausage, tender pasta, and vegetables simmer in a rich tomato cream sauce for effortless one-pot comfort.
# What You 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 blend (basil, oregano, thyme)
13 - ½ tsp crushed red pepper flakes
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. Season generously 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.
# Expert Tips:
01 -
- The pasta cooks directly in the sauce, absorbing all those incredible sausage and tomato flavors
- Cleanup is practically nonexistent since everything happens in a single pan
- It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
- The pasta continues absorbing liquid even after you remove it from heat, so do not let it cook until completely dry
- Stir the pasta more frequently toward the end of cooking to prevent it from sticking to the bottom of the pot
- Heavy cream can curdle if boiled too vigorously, so add it after you have reduced the heat
03 -
- Use a pot with a heavy bottom to prevent hot spots that might scorch the sauce
- Grate your own Parmesan instead of buying pre-grated for better melting and flavor