Sausage pasta one pot the name itself whispers promises of a quick, delicious, and satisfying meal, doesn’t it? Forget slaving over multiple pots and pans; this recipe is your weeknight dinner savior! Imagine tender pasta, savory sausage, and a flavorful sauce all coming together in perfect harmony, with minimal cleanup.
While the exact origins of one-pot pasta dishes are difficult to pinpoint, the concept of cooking everything together in a single vessel has been around for centuries, particularly in cultures where resources were scarce and efficiency was key. This method allows flavors to meld beautifully, creating a depth of taste that belies its simplicity.
What makes this sausage pasta one pot so irresistible? It’s the sheer convenience, of course! But beyond that, it’s the delightful combination of textures and tastes. The slight chew of perfectly cooked pasta, the rich, meaty flavor of the sausage, and the vibrant, tangy sauce create a symphony of sensations in every bite. It’s a comforting, hearty meal that’s guaranteed to please even the pickiest eaters. Plus, it’s incredibly versatile feel free to customize it with your favorite vegetables and herbs to make it your own signature dish. Get ready to experience the magic of one-pot cooking!
Ingredients:
- 1 pound Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Preparing the Sausage and Vegetables
- First, we’re going to brown the sausage. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 7-10 minutes. Make sure to crumble it well so you don’t have big chunks.
- Once the sausage is browned, remove it from the pot with a slotted spoon and set it aside. Leave any rendered fat in the pot that’s where all the flavor is!
- Now, let’s get those veggies going. Add the chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don’t rush this step; letting the onions soften properly really builds the flavor base.
- Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this step.
Creating the Sauce and Cooking the Pasta
- Time to build the sauce! Pour in the crushed tomatoes and tomato sauce. Stir to combine with the onions, peppers, and garlic.
- Add the chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Stir well to combine all the ingredients.
- Season the sauce with salt and pepper to taste. Remember that the sausage and Parmesan cheese will also add salt, so start with a little and adjust as needed. I usually start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then taste and adjust from there.
- Bring the sauce to a simmer. Once it’s simmering, add the pasta to the pot. Make sure the pasta is submerged in the sauce. If not, add a little more chicken broth or water until it is.
- Return the browned sausage to the pot. Stir everything together to ensure the pasta is evenly distributed in the sauce.
- Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The cooking time will depend on the type of pasta you use, so check it frequently.
- Once the pasta is cooked al dente (slightly firm to the bite), remove the pot from the heat.
Finishing Touches and Serving
- Stir in the grated Parmesan cheese. The cheese will melt into the sauce, making it creamy and delicious.
- Let the pasta sit for a few minutes to allow the sauce to thicken further. This also gives the flavors a chance to meld together.
- Taste the pasta and adjust the seasoning if needed. Add more salt, pepper, or red pepper flakes to your liking.
- Serve the sausage pasta hot, garnished with fresh basil leaves (if using) and extra grated Parmesan cheese. A sprinkle of red pepper flakes adds a nice kick, too!
Tips and Variations:
- Spice it up: For a spicier dish, use hot Italian sausage or add more red pepper flakes. You could also add a pinch of cayenne pepper.
- Add more vegetables: Feel free to add other vegetables to the pot, such as zucchini, mushrooms, or spinach. Add them along with the onions and peppers.
- Use different pasta: Penne and rotini are great choices, but you can use any pasta shape you like. Bowtie pasta (farfalle) or rigatoni would also work well.
- Make it creamy: For a creamier sauce, stir in a dollop of ricotta cheese or a splash of heavy cream at the end.
- Add wine: For a richer flavor, add 1/2 cup of dry red wine to the pot along with the crushed tomatoes and tomato sauce. Let it simmer for a few minutes to reduce slightly before adding the chicken broth.
- Make it vegetarian: Substitute the Italian sausage with plant-based sausage or omit it altogether. Add extra vegetables for a heartier dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. You may need to add a little water or broth to loosen the sauce when reheating.
- Freezing: This pasta dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions:
This one-pot sausage pasta is a complete meal on its own, but it also pairs well with a simple side salad or some crusty bread for dipping in the sauce. A glass of red wine complements the flavors perfectly.
Nutritional Information (approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 500-600 per serving
- Protein: 30-40 grams
- Fat: 20-30 grams
- Carbohydrates: 60-70 grams
Enjoy your delicious and easy one-pot sausage pasta! I hope you find this recipe as convenient and flavorful as I do. It’s a family favorite in my house, and I’m sure it will become one of yours too!
Conclusion:
So there you have it! This sausage pasta one pot recipe is truly a weeknight game-changer. It’s quick, it’s easy, it’s packed with flavor, and cleanup is a breeze what more could you ask for? I genuinely believe this will become a staple in your household, just as it has in mine. The beauty of this recipe lies not only in its simplicity but also in its incredible versatility.
Think of this as a blank canvas for your culinary creativity! Feeling adventurous? Try swapping out the Italian sausage for chorizo for a spicy kick. Or, if you’re a vegetarian, crumbled plant-based sausage works perfectly and adds a similar savory depth. You can also experiment with different types of pasta. Penne, rotini, or even farfalle would be delicious alternatives to the traditional pasta.
For serving suggestions, a simple side salad with a light vinaigrette complements the richness of the pasta beautifully. A sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh basil or parsley adds a touch of elegance. If you’re looking for something a little heartier, serve it with a side of crusty bread for soaking up all that delicious sauce. And don’t forget a glass of your favorite wine! A light-bodied red or a crisp white would be perfect pairings.
But the variations don’t stop there! Consider adding some vegetables to boost the nutritional value and flavor profile. Sliced bell peppers, zucchini, spinach, or even mushrooms would be fantastic additions. Simply sauté them along with the sausage before adding the other ingredients. You could also stir in a dollop of ricotta cheese or mascarpone at the end for extra creaminess.
I’ve made this sausage pasta one pot recipe countless times, and each time I tweak it slightly based on what I have on hand and what I’m in the mood for. That’s the magic of this recipe it’s adaptable and forgiving. Don’t be afraid to experiment and make it your own!
I’m so confident that you’ll love this recipe that I urge you to try it out as soon as possible. It’s the perfect solution for busy weeknights, lazy weekends, or any time you’re craving a comforting and satisfying meal.
Once you’ve given it a whirl, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite variations? What did your family think? Share your thoughts, photos, and tips in the comments below. Your feedback is invaluable and helps inspire other readers to try this amazing recipe. Let’s create a community of one-pot pasta lovers! I can’t wait to see what culinary masterpieces you create. Happy cooking!
Sausage Pasta One Pot: Quick & Easy Weeknight Dinner
Easy, flavorful one-pot sausage pasta for a quick weeknight meal. Italian sausage, vegetables, and pasta simmered in rich tomato sauce.
Ingredients
- 1 pound Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 7-10 minutes. Remove sausage from the pot and set aside.
- Sauté Vegetables: Add the chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Build the Sauce: Pour in the crushed tomatoes and tomato sauce. Stir to combine. Add the chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Stir well.
- Season: Season the sauce with salt and pepper to taste.
- Add Pasta and Sausage: Bring the sauce to a simmer. Add the pasta to the pot, ensuring it’s submerged in the sauce (add more broth if needed). Return the browned sausage to the pot. Stir everything together.
- Simmer: Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally.
- Finish: Remove from heat and stir in the grated Parmesan cheese. Let the pasta sit for a few minutes to allow the sauce to thicken.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves (if using) and extra grated Parmesan cheese.
Notes
- Spice it up: Use hot Italian sausage or add more red pepper flakes.
- Add more vegetables: Zucchini, mushrooms, or spinach can be added with the onions and peppers.
- Use different pasta: Bowtie pasta (farfalle) or rigatoni would also work well.
- Make it creamy: Stir in a dollop of ricotta cheese or a splash of heavy cream at the end.
- Add wine: Add 1/2 cup of dry red wine to the pot along with the crushed tomatoes and tomato sauce. Let it simmer for a few minutes to reduce slightly before adding the chicken broth.
- Make it vegetarian: Substitute the Italian sausage with plant-based sausage or omit it altogether. Add extra vegetables for a heartier dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. You may need to add a little water or broth to loosen the sauce when reheating.
- Freezing: This pasta dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
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