Pin It I threw this together one Wednesday night when I had nothing but pantry staples and a craving for something that tasted like effort without actually requiring any. The sausage sizzled in the pan, the tomatoes bubbled away, and by the time I remembered to set the table, dinner was already done. My partner walked in, sniffed the air, and asked if we were having guests. No guests, just one pot and zero dishes piled in the sink. Sometimes the best recipes are the ones that make you look like you planned ahead when really you just got lucky.
I made this for a friend who had just moved into a new apartment with barely any kitchen supplies. She had one decent pot, a wooden spoon, and a skeptical look when I said wed make pasta without boiling it separately. When she took her first bite, she put down her fork and said it tasted like the kind of meal you make when youve got your life together. I didnt tell her Id been wearing the same sweatpants for two days.
Ingredients
- Italian sausage: The star of the dish, bringing fat, flavor, and spice all at once. Remove the casings so it crumbles into the sauce like meaty confetti.
- Yellow onion: Chop it small so it melts into the background and sweetens everything without being obvious.
- Garlic: Three cloves is the minimum for anything Italian. Any less and youre just being polite.
- Canned diced tomatoes: Use the whole can, juice and all. That liquid becomes part of your sauce, so dont drain it.
- Baby spinach: Optional, but it wilts down to nothing and makes you feel like you ate a vegetable.
- Short pasta: Penne or rigatoni work best because they trap the sauce inside their little ridges.
- Chicken broth: Low sodium is key. The sausage and Parmesan already bring plenty of salt.
- Heavy cream: Just a splash to make everything creamy without turning it into Alfredo.
- Parmesan cheese: Grate it yourself if you can. The pre shredded stuff doesnt melt the same way.
- Olive oil: Enough to keep the sausage from sticking while it browns.
- Dried Italian herbs: Oregano, basil, thyme. The holy trinity of not having to think too hard.
- Crushed red pepper flakes: Optional, but I always add them because I like a little heat sneaking up on me.
- Salt and black pepper: Taste before you add salt. The sausage and cheese might have already done the job.
Instructions
- Brown the sausage:
- Heat the olive oil in your largest skillet or Dutch oven over medium high heat. Add the sausage and break it apart with a wooden spoon, letting it brown and crisp at the edges for about five minutes. The kitchen will start to smell like an Italian nonnas house.
- Cook the aromatics:
- Toss in the chopped onion and let it soften for three to four minutes, stirring occasionally. Add the garlic and cook for one more minute until it smells sharp and sweet.
- Add the tomatoes and seasonings:
- Pour in the canned tomatoes with all their juices, then sprinkle in the Italian herbs and red pepper flakes if youre using them. Stir everything together and let it bubble for a moment.
- Add the pasta and broth:
- Dump in the uncooked pasta and pour the chicken broth over the top. Stir well so nothing sticks to the bottom, then bring it all to a rolling boil.
- Simmer until tender:
- Lower the heat to a gentle simmer, cover the pot, and let it cook for twelve to fifteen minutes. Stir every few minutes to keep the pasta from clumping. When its al dente and most of the liquid is gone, youre ready for the final step.
- Finish with cream and greens:
- Stir in the heavy cream and Parmesan cheese until everything looks glossy and rich. Add the spinach and let it wilt into the sauce for two to three minutes. Taste it, adjust the salt and pepper, and serve it hot with extra Parmesan on top.
Pin It My neighbor knocked on my door once while I was making this, and I invited her in without thinking. She sat at the counter, watched me stir the pot, and said it reminded her of the pasta her mom used to make on Sundays. I handed her a bowl and she ate it standing up, right there in my kitchen. She didnt leave until the pot was empty.
What to Serve It With
This pasta is rich and filling, so I usually keep the sides simple. A crisp green salad with lemon vinaigrette cuts through the creaminess, and a slice of crusty bread is perfect for mopping up every last bit of sauce. If youre feeling fancy, pour a glass of Chianti or any light Italian red. If youre feeling practical, water works just fine.
How to Store and Reheat
Let the leftovers cool completely, then transfer them to an airtight container. Theyll keep in the fridge for up to three days. When you reheat it, add a splash of broth or water to loosen the sauce, because the pasta will have soaked up most of the liquid overnight. Microwave it in short bursts, stirring between each one, or warm it gently in a skillet on the stove. Either way, it tastes just as good the second time around.
Ways to Make It Your Own
This recipe is flexible enough to handle whatever you have on hand or whatever mood youre in. Swap the sausage for ground turkey or chicken if you want something lighter, or use crumbled tempeh for a vegetarian version. Add sliced mushrooms, diced bell peppers, or zucchini when you cook the onions for extra vegetables. If you like it spicy, double the red pepper flakes or use hot Italian sausage instead of mild.
- Try using gluten free pasta if you need to, just watch the cooking time because it can get mushy fast.
- Stir in a handful of fresh basil or parsley at the end for a bright, herby finish.
- Top each bowl with a drizzle of good olive oil and a crack of black pepper for a restaurant style touch.
Pin It This is the kind of meal that makes you feel capable, even on days when youre barely holding it together. You dump everything in one pot, walk away for a few minutes, and come back to something warm and satisfying. Thats all you really need sometimes.
Recipe FAQs
- → Can I use turkey sausage instead of Italian sausage?
Yes, substituting turkey sausage offers a lighter alternative without compromising flavor.
- → What pasta types work best for this dish?
Short pasta such as penne, rigatoni, or fusilli hold sauces well and cook evenly in one pot.
- → How can I make this dish gluten-free?
Simply replace regular pasta with a gluten-free variety and ensure all other ingredients are gluten-free.
- → Is it possible to add more vegetables?
Yes, you can include sliced mushrooms or bell peppers sautéed with onions for extra flavor and nutrition.
- → What does adding cream and Parmesan do to the dish?
The cream adds a smooth richness while Parmesan cheese enhances savory depth and melds flavors together.