One-Pot Sausage Pasta
This sausage pasta recipe is super easy to make because everything cooks together in one pan. Our one-pot pasta recipe makes an easy, family favorite weeknight dinner. It's freezer-friendly, too.
Servings: 6
Calories: 466kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground sweet Italian sausage or spicy if you’d like
- ½ onion chopped (about 1/3 cup)
- 2 cloves garlic minced (1 teaspoon minced)
- 1 tablespoon Italian seasoning
- 14.5 ounces petite diced tomatoes undrained
- 2 cups penne pasta* uncooked
- 2 cups chicken broth or chicken stock
- 16 ounces spaghetti sauce* about 2 cups
- salt and black pepper to taste
- Parmesan cheese, basil and/or parsley to garnish
Instructions
- In a large skillet over medium-high heat, warm oil. Add in ground sausage, onions and garlic. Cook and stir until the sausage browns completely. Drain off any fat. 1 tablespoon olive oil, 1 pound ground sweet Italian sausage, ½ onion, 2 cloves garlic
- Add in Italian seasoning, diced tomatoes with juice, dry pasta and chicken broth. Stir and allow to come to a gentle simmer over medium low heat. 1 tablespoon Italian seasoning, 14.5 ounces petite diced tomatoes, 2 cups penne pasta*, 2 cups chicken broth
- Cover the pan and let it cook covered for 8 minutes, then stir. Make sure the pasta is cooking and not sticking to the bottom of the pan. Cover again and let the pasta cook for an additional 4 minutes.
- Remove the lid and add in the spaghetti sauce. Continue cooking uncovered, stirring often, until the pasta is tender and most of the liquid is absorbed. The sauce should lightly coat the pasta and not look watery. If needed, add a splash of broth to finish cooking the pasta without drying it out. 16 ounces spaghetti sauce*
- Remove from the heat. Top with Parmesan cheese, fresh basil leaves or parsley. Season with salt and black pepper, to taste. salt and black pepper, Parmesan cheese, basil and/or parsley
Notes
*I used whole wheat pasta.
*I used Rao’s marinara sauce. *For more spice, add red pepper flakes. For more flavor, try adding fennel seed or oregano. Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
*I used Rao’s marinara sauce. *For more spice, add red pepper flakes. For more flavor, try adding fennel seed or oregano. Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 466kcal | Carbohydrates: 42g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1085mg | Potassium: 834mg | Fiber: 4g | Sugar: 9g | Vitamin A: 548IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 4mg
