One Pot Italian Sausage Pasta flavored with onion, tomato and basil, may be one of the tastiest bowls of pasta you will ever make. Easy to prepare and cook and ready to enjoy in under 30 minutes! Making this a winning pasta dish any night of the week.
One Pot Italian Sausage Pasta
This One Pot Italian Sausage Pasta is such a simple dish to prepare. Everything is cooking in one pot which makes cleaning up afterwards a real breeze!
I combine the spicy Italian sausage with fresh garlic, onions and tomatoes, before adding penne pasta and finally topping it with some freshly shredded Parmesan cheese. YUM!
I use Barilla Gluten Free Pasta, just like in my One Pot Cheeseburger Pasta Recipe. My family didn’t notice any difference between this and regular pasta, though regular pasta would work fine too. Barilla is not a sponsor, though I’d LOVE for them to be – HELLO, BARILLA! – but I do use this brand almost exclusively.
This recipe is really easy to adapt to suit your own tastes. For example, I suggest adding a teaspoon of red pepper flakes for a Spicy Italian Sausage Pasta. For a Creamy Italian Sausage Pasta just add some heavy or half & half cream towards the end of the cook. Make the dish your own!
Fans of sausage will also love this delicious sausage curry recipe! Sausage Curry is a one-pan recipe that is perfect for weeknight dinners with the family. It features sausages and vegetables cooked in a rich and creamy curry sauce.
How to make my One Pot Italian Sausage Pasta recipe:
Start by browning Italian sausage in the stockpot over medium high heat.
Let it cook, turning it regularly until is is almost cooked through.
Next, add the onion slices, diced tomatoes, diced garlic, and chopped basil to the pot.
Add salt and pepper to taste, and let it cook a few minutes.
Pour in the chicken broth and penne pasta.
Bring it to a boil, reduce heat to med-low (still slow simmer) and let it cook until the pasta is cooked and the liquid has reduced.
This will take around 10-12 minutes.
Serve the pasta immediately and sprinkle over some grated Parmesan cheese, if desired.
Recipe ingredients & substitutions:
- PASTA: I used Barilla Gluten Free pasta, but you can also use regular pasta in this dish. I opted for penne pasta but fettuccine, spaghetti, shells, farfalle or fusilli would all work in this dish so use what you have in the larder.
- SAUSAGE: I used Johnsonville Hot Italian Sausage (see image below), but any of the varieties or other brands would work just as well.
- ONION: I use 1 large onion, thinly sliced, to flavor the pasta sauce.
- TOMATOES: I use a can of diced tomatoes, but you could use other flavors too like tomato with basil, garlic and oregano, or tomato with chili, for extra flavor.
- HERBS & SEASONING: I use a combination of fresh basil, fresh minced garlic, along with salt and black pepper to flavor the pasta sauce. You could also add in some dried oregano if you like.
- BROTH: I use chicken broth in the sauce, you could substitute with vegetable stock or even add a splash of white wine too.
- GARNISH: I finish the pasta with a sprinkling of shredded Parmesan cheese and a crack of black pepper.
What to serve with Italian Sausage Pasta:
This bowl of pasta packs a real flavor punch, so I keep any side dishes simple. A green salad or tomato salad would work a treat and there is always room for some garlic bread of crusty bread on the table.
Recipe hints & tips:
- Don’t drain off the liquid in the cans of diced tomatoes when you add them in, the extra liquid adds great flavor to the finished sauce.
- Feel free to adjust the quantity of seasoning, to suit your taste preference.
- If the pasta is too dry, add a little more water or chicken broth.
- If the pasta is too wet, allow it to cook uncovered until the liquid reduces. Alternative you can add a touch of cornstarch.
- Feel free to substitute the Parmesan cheese for another type, though we feel mozzarella or parmesan work the best.
- To add some heat, add some red pepper flakes.
- Use a nonstick pot to prevent sticking and burning and be sure to stir occasionally while pasta is cooking.
- To save additional time and money, I’ll often freeze leftover chicken broth in 1/2 cup portion sizes, ready to add to sauces and soups any time I need it.
How to store leftover One Pot Italian Sausage Pasta:
Store leftovers in an airtight container in the refrigerator for 2-3 days. When ready to eat, heat up gently on the stove or pop into the microwave for a couple of minutes. Add a little water or chicken broth to loosen the sauce if it needs it.
Can you freeze One Pot Italian Sausage Pasta?
Yes, in fact this is a great dish to batch cook. I like to make double the quantity, enjoying some now and freezing the second batch to enjoy at a later date. Once cooked allow the pasta to cool completely. Store in an airtight container in the refrigerator for up to 3 months.
When ready to enjoy defrost thoroughly and heat up gently to warm through, adding a little water or chicken broth if the sauce is too thick. Finish with a topping of shredded Parmesan cheese.
Can this Italian Sausage Pasta dish be made ahead of time?
As this pasta dish can be prepared, cooked and on the table in less than 30 minutes I like to make it fresh. However, we all have those days when we need to get ahead of the game.
So I recommend cooking the sausage and preparing the remaining ingredients earlier in the day and storing everything in airtight containers in the refrigerator until you are ready to start cooking.
Don’t miss these additional delicious Pasta Recipes here at When Is Dinner:
- Chicken Carbonara
- Gnocchi with Tomatoes
- Chicken Parmesan
- Instant Pot Creamy Italian Chicken Pasta Casserole
- Instant Pot Spaghetti and Meatballs
- 1 lb Penne Pasta
- 1 pkg Ground Italian Sausage
- 1 large onion, thinly sliced
- 1 can diced tomatoes
- 2 cups fresh basil leaves, loosely chopped
- 4 1/2 cups Chicken Broth
- 4 cloves garlic, diced
- Salt & Pepper to taste
- 1 cup grated Parmesan
Brown Italian Sausage in the stockpot over medium high heat.
Let it cook, turn it, cook some more, turn it, etc. until it’s cooked mostly through.
Next, add onion slices, diced tomatoes, diced garlic, and chopped basil.
Add salt and pepper to taste, and let it cook a few minutes.
Pour in 4 1/2 cups chicken broth and penne pasta.
Bring it to a boil, reduce heat to med-low (still slow simmer) and let it cook until the pasta is cooked and the liquid has reduced. Mine took 11 minutes.
Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 1174mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 14g