Let’s get real: weeknight dinners often feel like a race against the clock.
When I first tried this Ree Drummond Italian sausage pasta skillet, I was knee-deep in chaos—kids asking for snacks, phone ringing off the hook, and that familiar growl from my own stomach reminding me dinner was non-negotiable. This recipe? It’s the kind of no-fuss, one-pan wonder that rescues you from the brink of takeout temptation.
Imagine the skillet sizzling with olive oil and sweet onion, the aroma of garlic and Italian spices swirling as the sausage browns to juicy perfection. Then, penne pasta takes a bath in a rich tomato broth, soaking up every bit of flavor while bubbling away gently on the stove. It’s comfort food without the fuss, and hey, there’s something downright satisfying about stirring it all together in one pot—no extra dishes to haunt your evening.
Ready to harness that homey, stick-to-your-ribs goodness? This dish has ‘go-to meal’ written all over it.
If you’re craving a flavorful meal, check out our One Pot Chicken Sausage Cajun Pasta: Spicy, Creamy, and Fast recipe that complements your love for Ree Drummond Italian sausage pasta skillet dishes.
Real Life Benefits of Ree Drummond’s Italian Sausage Pasta Skillet
- One-pan wonder: Minimizes cleanup—because who has time to scrub pots after a long day?
- Comfort food that doesn’t kill your schedule: Ready in just 35 minutes, perfect for even the busiest weeknights.
- Meaty satisfaction without the guilt—using turkey sausage keeps it lighter but still packs a punch.
- Hands-off simmering means you can multitask—check your phone, help with homework, or pour a glass of wine while it cooks.
- Leftovers store well in the fridge and reheat like a dream, making lunch the next day a no-brainer.
Ree Drummond Italian Sausage Pasta Skillet
- Total Time: 35 minutes
- Yield: 6 1x
Description
A hearty and flavorful one-pan meal featuring Italian sausage, pasta, tomatoes, and cheese, inspired by Ree Drummond’s comforting skillet dishes.
Ingredients
1 tablespoon olive oil
1 pound mild Italian turkey sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes, undrained
1 (8 ounces) can tomato sauce
2 cups low sodium chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
12 ounces penne pasta
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil
Instructions
Heat olive oil in a large skillet over medium heat.
Add the Italian turkey sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Add the diced onion to the skillet and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice, tomato sauce, and chicken broth.
Add the dried Italian seasoning and crushed red pepper flakes, stirring to combine.
Bring the mixture to a boil, then add the penne pasta.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Remove the skillet from heat and sprinkle the Parmesan cheese and shredded mozzarella evenly over the top.
Cover the skillet again and let it sit for 3-5 minutes until the cheese melts.
Garnish with chopped fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
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Mastering Ree Drummond’s Italian Sausage Pasta Skillet
The Secret to That Perfectly Creamy Sauce
Here’s the deal—nailing this skillet pasta means understanding the liquid game. You’re juggling canned diced tomatoes, tomato sauce, and chicken broth. Too much broth, and you end up with a soupy mess; too little, and the pasta sticks and dries out. The magic ratio? About 2 cups of broth for 12 ounces of penne. That’s the sweet spot where the pasta cooks right in the sauce, soaking up all those spicy, tangy vibes from the sausage and seasonings. Don’t rush this stage. Bring it to a solid boil first, then dial down to a gentle simmer, lid on, stirring occasionally. This slow hug of heat gives the penne time to swell and absorb flavors without turning mushy. And here’s a tip I swear by—always let the skillet sit off the heat with the cheese piled on. That residual warmth melts the mozzarella and Parmesan into a gooey, irresistible blanket that’s so much better than stirring cheese in early.
Ingredient Swaps That Won’t Kill the Mood
Turkey sausage? Sure, it’s lean and less greasy, but when the craving hits, feel free to kick it up a notch with pork or even a spicy chorizo. Just remember, fattier sausages will release oils that could shift the sauce’s consistency—watch your simmer time and adjust broth if it gets too oily. On the pasta front, penne is the OG here, but rigatoni or ziti can work just as well—anything with ridges that trap sauce is gold. No chicken broth? Throw in some vegetable broth or even water with a splash of soy sauce or a pinch of bouillon to keep that umami pop. For cheese, Parmesan’s salty tang is key, but swapping mozzarella for provolone or fontina adds a smoky twist. Fresh basil? If you’re out, a sprinkle of dried Italian herbs won’t kill your vibe—just toss it in early.
Fixing Common Fails: When Your Skillet Goes Sideways
Ever play the ‘sauce too thin, pasta too hard’ game? It happens to the best of us. If you find your sauce watery after cooking, here’s the lowdown: crank the heat back to medium and cook uncovered for a few minutes to reduce it—this thickens the sauce without drying out the pasta. On the flip side, if your pasta’s undercooked but the sauce’s gone dry, pour in a splash more broth or water, cover, and let it steam a bit longer. Now, for the cheese haters who think melting mozzarella is witchcraft—never stir the cheese into the sauce while it’s boiling. It separates and turns stringy. Patience, grasshopper: sprinkle on top off the heat and cover—let the magic happen quietly. Lastly, if your skillet is too oily from the sausage, don’t be shy about spooning out excess grease before adding onions—your taste buds will thank you.
Ree Drummond Italian Sausage Pasta Skillet FAQs
- Can I use pork sausage instead of turkey?
- Absolutely! Pork sausage will add a richer, fattier punch, which some folks swear by for that classic Italian vibe. Just ditch the turkey this round.
- Is this recipe spicy?
- Yes and no. It has crushed red pepper flakes for a slight kick, but mild Italian sausage keeps it chill. You can dial the heat up or down easily.
- Can I make this gluten-free?
- Definitely. Swap penne for your favorite gluten-free pasta. Cooking time might vary slightly, so keep an eye on it to avoid mushy noodles.
- Can I freeze leftovers?
- Nope, I wouldn’t recommend freezing this. The pasta texture takes a nosedive when thawed, turning gummy rather than that al dente goodness we want.
- How do I reheat without drying it out?
- Easy does it—reheat on low heat with a splash of chicken broth or water. Stir gently to bring back sauciness without turning it into a dried-out mess.