One Pot Sausage Pasta (Printable Version)

Savory sausage and pasta cook together with vegetables in a creamy tomato sauce for an easy, comforting meal.

# Ingredient List:

→ Meats

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

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 medium 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
13 - ½ tsp crushed red pepper flakes
14 - Salt and black pepper to taste
15 - Fresh basil or parsley for garnish

# How to Make:

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 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 pasta is al dente and most 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 -
  • Everything cooks together in one pot, which means the pasta absorbs all those sausage and tomato flavors while you clean literally nothing else
  • The heavy cream gets swirled in at the end and transforms the whole thing into something velvety and restaurant quality without any fancy techniques
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks thick earlier than expected, add a splash of water or broth
  • Reserve a handful of Parmesan to sprinkle at the very end, because the cheese that melts into the sauce tastes different from the cheese that stays on top
03 -
  • If the sauce looks too thick before the pasta is done, add broth in quarter cup increments rather than water
  • Let the pot sit uncovered for two minutes after adding the cream to let the sauce settle and thicken slightly

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