One-Pot Italian Sausage Pasta (Printable version)

Hearty pasta with Italian sausage, tomatoes, and cream for a flavorful weeknight dinner.

# What You Need:

→ Meats

01 - 14 oz Italian sausage (mild or spicy), casings removed

→ Vegetables & Aromatics

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

→ Pasta & Liquids

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

→ Dairy

08 - 1/4 cup heavy cream
09 - 1/2 cup 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

# How to Make It:

01 - Warm the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
02 - Add the sausage, breaking it up with a spoon, and brown for about 5 minutes.
03 - Stir in the onion and cook for 3 to 4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add the diced tomatoes with their juices, dried Italian herbs, and red pepper flakes if using. Stir to combine.
05 - Incorporate the uncooked pasta and chicken broth, stirring well, then bring to a boil.
06 - Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
07 - Stir in the heavy cream and Parmesan cheese. Add spinach and cook for 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 minimal cleanup and maximum flavor buildup from start to finish.
  • The pasta absorbs all that savory broth and cream as it cooks, so every bite tastes intentional and rich.
  • You can have dinner on the table in under forty minutes without sacrificing that homemade, slow-cooked feeling.
02 -
  • Don't skip the step of letting the sausage brown before you stir it constantly; those caramelized bits are what give the sauce its depth.
  • The pasta continues to cook a tiny bit even after you turn off the heat, so pull it off the stove when it's just barely al dente.
  • The cream goes in at the very end because it can split if it boils for too long, and you want it smooth and luxurious.
03 -
  • Taste the sausage before you buy it if your butcher offers samples; the quality of the meat is what makes or breaks this dish.
  • Keep the lid on while simmering so the liquid reduces slowly and evenly instead of evaporating too quickly and drying out the pasta.
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