One-Pan Italian Sausage Pasta
One-Pan Italian Sausage Pasta
Ingredients
For the Pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed if links, crumbled
- 1 yellow onion, medium, diced
- 4 garlic, cloves, minced
- 28 ounces crushed tomatoes, can
- 3 1/2 cups chicken broth
- 12 ounces short pasta, such as penne, rotini, or cavatappi, uncooked
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup heavy cream, optional, for richness
- 5 ounces fresh spinach, baby spinach
For Serving
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Pour in the crushed tomatoes and chicken broth. Stir in the uncooked short pasta, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil.
⏱️ 3 min
- 4
Once boiling, reduce the heat to medium-low, cover the skillet, and simmer for 15-18 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking.
⏱️ 18 min
- 5
Remove the skillet from the heat. If using, stir in the heavy cream. Add the fresh baby spinach and stir until it wilts into the pasta, about 1-2 minutes.
⏱️ 2 min
- 6
Stir in the 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped basil and additional Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Italian Sausage Pasta
Ingredients
For the Pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed if links, crumbled
- 1 yellow onion, medium, diced
- 4 garlic, cloves, minced
- 28 ounces crushed tomatoes, can
- 3 1/2 cups chicken broth
- 12 ounces short pasta, such as penne, rotini, or cavatappi, uncooked
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup heavy cream, optional, for richness
- 5 ounces fresh spinach, baby spinach
For Serving
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Pour in the crushed tomatoes and chicken broth. Stir in the uncooked short pasta, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil.
⏱️ 3 min - 4
Once boiling, reduce the heat to medium-low, cover the skillet, and simmer for 15-18 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking.
⏱️ 18 min - 5
Remove the skillet from the heat. If using, stir in the heavy cream. Add the fresh baby spinach and stir until it wilts into the pasta, about 1-2 minutes.
⏱️ 2 min - 6
Stir in the 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped basil and additional Parmesan cheese.
⏱️ 5 min