There’s something about the smell of sausage sizzling in a pan that instantly signals comfort. I remember this one evening when I was juggling too many things and realized dinner had to be quick but satisfying. The rich scent of garlic and onion mingled with the savory sausage filled the kitchen, making it impossible not to feel a little calmer. I was halfway through stirring the pot when I got distracted by a text and almost forgot the pasta was cooking. Somehow, that minor slip didn’t ruin anything — the sauce thickened just right, and the spinach wilted perfectly in the last few minutes. It’s these little imperfect moments in the kitchen that make the finished dish taste like a small victory.
What makes this one pot pasta and sausage dish so great is how everything cooks together, soaking up flavors in one pan without a pile of dishes waiting afterward. It’s hearty without being heavy, and the touch of crushed red pepper flakes adds just enough kick to keep things interesting without overwhelming the comforting tomato base. Plus, melting in fresh Parmesan at the end gives every bite a silky finish that feels indulgent but effortless.
- Hearty and filling, yet easy enough for a weeknight when time is tight.
- All cooked in one pot — which means fewer dishes and less cleanup.
- It’s simple — and that’s kind of the point when you just want to eat and relax.
- The balance of savory sausage and fresh spinach brings a nice contrast of flavors and textures.
- A little spicy, but you can always dial it back if you’re not in the mood for heat.
If you’re worried about timing, this recipe is forgiving. I usually keep an eye on the liquid as the pasta cooks, but a splash of broth or water can always save the day if it seems too thick. And for those who want to sneak in some extra veggies, stirring in mushrooms or bell peppers before adding the tomatoes can be a nice touch.
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One Pot Pasta and Sausage
- Total Time: 35 minutes
- Yield: 4 1x
Description
A hearty and flavorful one pot pasta dish featuring savory sausage, tender pasta, and a rich tomato sauce, all cooked together 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 juices
4 cups chicken broth
12 ounces uncooked penne pasta
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh baby spinach leaves
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes with their juices, chicken broth, dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Bring the mixture to a boil.
Add the uncooked penne pasta to the pot and stir to submerge the pasta in the liquid.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes.
Stir in the fresh baby spinach leaves and cook until wilted, about 2 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Serve hot, garnished with additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes: I don’t think you need anything fancy to pull this off — a sturdy deep skillet or a Dutch oven will do just fine. When it comes to serving, a simple green salad pairs nicely to lighten the meal. If you want to mix things up, I’ve tried swapping penne for rigatoni or even fusilli, and while the cooking time changes slightly, it’s mostly smooth sailing. Sometimes I toss in a handful of sun-dried tomatoes for a tangy twist, but that’s just me experimenting. And if you’re short on fresh spinach, frozen works too; just add it a bit earlier so it has time to thaw and blend in.
FAQ
Can I make this vegetarian?
Sure! You can replace the sausage with plant-based alternatives or extra vegetables, though the flavor profile will shift a bit.
What if I don’t have chicken broth?
Water works in a pinch, but broth adds much more depth. If you must, add a bit of extra seasoning to compensate.
Can I freeze leftovers?
It’s best enjoyed fresh or refrigerated for a couple of days. Freezing might change the texture of the pasta.
How spicy is it?
The crushed red pepper flakes give a gentle warmth, not a punch-you-in-the-face burn. Adjust to your taste.
When you’re ready to make a meal that feels like a warm hug after a long day, this one pot pasta and sausage has your back. Give it a try and see how easy comfort food can be.