When the day has stretched longer than you expected and the last thing you want is a pile of dishes, this One Pot Italian Sausage Penne steps in like an old friend. It’s a meal that doesn’t ask for much—just one pot, a handful of simple ingredients, and about half an hour. Somehow, that makes it feel like a tiny luxury amid the chaos.
I remember the first time I made this, the kitchen filled with the scent of garlic and herbs while the sausage sizzled softly. I was halfway through a call, trying not to miss a beat, but every now and then, I’d glance over as the sauce bubbled up around the pasta. The warmth from the stove was comforting in a way that made me think, hey, maybe this rushed dinner wasn’t so rushed after all. You know how sometimes you’re not totally sure how long the pasta has been cooking? I think I left it just a little longer than needed—still good though, with that bit of extra creaminess the cheese stirred in at the end brought everything together.
It’s a straightforward dish that feels homey without pretending to be fancy. The sausage adds a satisfying heartiness, and the herbs give it just enough brightness to keep things interesting. It’s the kind of meal that invites you to slow down, maybe pour a glass of wine, and savor the simple pleasure of good food made easy.
- Hearty and flavorful, blending Italian sausage with tender penne and a garlicky tomato sauce.
- One pot means minimal cleanup, perfect for busy evenings.
- It’s simple — and that’s kind of the point; no complicated steps or hard-to-find ingredients.
- Comforting but not heavy, with a hint of spice from the red pepper flakes.
- Quick enough to make after work, yet satisfying enough to feel like a proper dinner.
Even if you’re new to cooking pasta dishes like this, it’s hard to go wrong here. The steps are forgiving, and the moment the cheese melts into the sauce? That’s pure magic.
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One Pot Italian Sausage Penne
- Total Time: 35 minutes
- Yield: 4 1x
Description
A hearty and flavorful one pot Italian sausage penne pasta dish cooked with tomatoes, garlic, and herbs for an easy and delicious meal.
Ingredients
1 pound Italian sausage, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
3 cups chicken broth
1 cup water
12 ounces penne pasta
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
In a large deep skillet or Dutch oven over medium heat, crumble and cook the Italian sausage until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer sausage to a plate and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté in the sausage fat until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the diced tomatoes with their juice, chicken broth, and water. Stir to combine.
Add the penne pasta, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 15 minutes.
Return the cooked Italian sausage to the pot and stir to combine. Cook uncovered for 2-3 minutes to heat through and thicken the sauce slightly.
Remove from heat and stir in the grated Parmesan cheese until melted and combined.
Garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Something about cooking this in a Dutch oven or a deep skillet makes the whole process feel relaxed and manageable. No need for fancy equipment—just a good, sturdy pot. I usually serve this with a simple green salad or some crusty bread to soak up the sauce, but honestly, it’s a full meal on its own. If you want to switch it up, you could swap the penne for rigatoni or even a shorter pasta like ziti. Sometimes I add a handful of spinach toward the end, though I haven’t tested that with different greens, so your mileage might vary. And if you like it a bit spicier, a pinch more red pepper flakes never hurts, but I tend to keep it mild enough for everyone at the table.
FAQ
Can I use turkey sausage instead? Yes, the recipe works well with turkey or chicken sausage for a lighter option.
What if I don’t have fresh parsley? Dried parsley or even a sprinkle of basil can work in a pinch.
Can I make this ahead of time? Leftovers keep well for a couple of days and reheat nicely with a splash of broth or water.
Give this One Pot Italian Sausage Penne a try next time you want something hearty but easy. It’s the kind of meal that makes you feel a little more organized in the kitchen and a lot more satisfied at the table.