Description
One-pot pizza pasta with Italian sausage, pizza toppings, and pasta for a quick, flavorful weeknight meal.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1 pound Italian sausage, removed from casings
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 cup sliced pepperoni
- 1/2 cup sliced black olives
- 1/2 cup shredded mozzarella cheese, plus more for topping
- 1/4 cup grated Parmesan cheese, plus more for topping
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned (5-7 minutes). Remove sausage and set aside, leaving rendered fat in the pot. Add chopped onion and green bell pepper and cook until softened (5-7 minutes). Add minced garlic and cook for another minute, until fragrant.
- Return the cooked sausage to the pot with the vegetables. Stir in crushed tomatoes, tomato sauce, and tomato paste. Mix well. Add dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Pour in chicken broth and water. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the sauce to a boil. Add the pasta to the pot, ensuring it’s submerged in the sauce (add more water or broth if needed). Reduce heat to a simmer, cover, and cook for 12-15 minutes, or until pasta is cooked through and sauce has thickened. Stir occasionally to prevent sticking.
- Stir in sliced pepperoni and black olives. Cook for another 2-3 minutes, until heated through. Remove from heat. Stir in shredded mozzarella cheese and grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary.
- Ladle pizza pasta into bowls. Top with extra shredded mozzarella cheese and grated Parmesan cheese. Garnish with fresh basil leaves, if desired. Serve immediately.
Notes
- Spice it up: Add more red pepper flakes or cayenne pepper for a spicier dish.
- Add more vegetables: Mushrooms, zucchini, or spinach can be added along with the onions and peppers.
- Use different types of sausage: Sweet Italian sausage, chorizo, or ground beef can be substituted.
- Make it vegetarian: Omit the sausage and use vegetable broth. Add vegetarian sausage crumbles if desired.
- Add a creamy touch: Stir in a dollop of ricotta cheese or cream cheese at the end.
- Bake it: Transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15-20 minutes.
- Slow Cooker Option: Brown sausage and vegetables. Combine all ingredients (except cheeses) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in cheeses before serving.
- Storage: Leftovers can be stored in the refrigerator for up to 3-4 days.
- Freezing: This dish can be frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes