Whew! That title is a mouthful, right? That's because this one-pot sausage pasta is seriously packed with some really good stuff! Like a creamy spinach sauce. And... a little heat. You're going to love that the pasta cooks right in the sauce for the nights when life is busy and you need a quick meal. One pan pasta...bellissima!
You probably know that I'm an empty nester. That means some nights are sauteed chicken breasts (btw if you haven't tried my method for cooking juicy chicken breasts, do it now!). And other nights are full blown big meals because Mama is in the mood to cook!
Most nights, we search for a super yummy quick recipe idea like this one pot pasta with sausage because it's an easy recipe for two...I mean, c'mon...the pasta cooks in the sauce! Loooove!
⇢ Other pasta recipes like this you'll ♥️: garlic and parmesan penne, pasta with arrabiata sauce or give our favorite sausage and peppers pasta a try...so good!
The Best Sausage Pasta
Italian sausage is meant to be in pasta (and pizza!) It adds so much flavor so make sure you get a good one. My favorite Italian sausage is from a local meat market but stores like Fresh Market feature amazing bulk Italian sausage right in the meat case. You just need about ½ lb for this recipe which makes it downright economical!
Ingredient for this one-pot sausage pasta
While it looks like a long ingredient list, most of these items you'll likely have in your pantry. (Btw, I'm a biiiig fan of keeping a well-stocked Italian pantry and if you're not on my email list, scroll down below and you'll get a whole rundown of what you need to cook like an Italian!)
⇢ You can find the full ingredient list + measurements in the recipe card directly below.
Best pan for one pan skillet recipes
If you plan on making lots of one pan dinners (just think of the time you'll save washing dishes!), you need a large skillet with a tight fitting lid. This large All-Clad skillet is one of my favorites.
How to make sausage pasta in one pan
- Cook up the Italian sausage in a large, deep skillet until browned and remove to a paper-towel lined plate to drain. NOTE: If you're using link sausage, remove the casing first by using the tip of a sharp knife or scissors to remove the sausage casing.
- Brown the onion in the sausage fat until golden. Add the garlic and cook just until you can smell it.
- Squeeze in the tomato paste and sprinkle in the herbs, stirring to caramelize the paste for a couple of minutes.
- Add in the broth, heavy cream and stir in the pasta. Put on a lid and keep covered until the pasta is almost cooked.
- Stir in the spinach and sausage until the spinach is wilted. Add more chicken broth as needed.
- Serve with lots of parmesan cheese!
Pro Tips
➠ No peeking when making one pan pasta. Set a timer!
➠Make sure that your stove setting is on simmer (medium simmer if your stove has it) when making one pan pastas so that your sauce doesn't boil and evaporate too quickly and absorbs into the pasta to cook it!
Variations
In addition to making this sausage and spinach pasta, you could try making it with:
Mushrooms
Saute some mushrooms right after the sausage and remove them to set aside and add them back in when you add in the sausage.
Charred broccoli
My easy recipe for charring broccoli (or broccolini) would be a great add to this sausage one pot pasta in both flavor and color!
Storage, make ahead and FAQ's...everything you need to know!
Reheat
On the stove. In a small skillet, heat over medium heat with a little extra chicken broth or heavy cream stirred in to make creamy again.
In the microwave. Heat in 30 second increments until warmed through.
Storage
Store leftovers in an airtight container for up to 4 days. I don't recommend freezing this recipe.
Make ahead
Because everything cooks right in one pan, there really isn't anything to "make ahead" in this sausage spinach pasta recipe.
Made this recipe?
I'd love it if you'd share your review and leave a star rating and comment!
📖 Recipe
One-Pot Sausage Pasta with Creamy Sauce
Ingredients
- ½ lb bulk mild Italian sausage, if in links, remove casing. See Notes below*
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 garlic cloves, minced
- 2 Tablespoons tomato paste
- ½ teaspoon oregano
- ½ teaspoon thyme
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper, unless using spicy Italian sausage
- 4 cups dry bow tie pasta, can use fusilli or cavatappi
- 2 ½ cups chicken broth, or more as needed to thin the sauce
- ½ cup heavy whipping cream, plus more as needed (up to ⅓ cup)
- Pinch of nutmeg
- 2 handfuls of baby spinach, rinsed and dried
- 1 Tablespoon unsalted butter
- Fresh parmesan cheese for garnish and tossing, at least ¼ cup
Instructions
- In a large skillet with high sides and a lid, saute Italian sausage until cooked, crumbling with a wooden spoon. Remove sausage to a paper towel lined plate to drain.
- Add olive oil and heat for a few seconds. Saute onion for about 3 minutes until golden. Add garlic and stir for about 30 seconds or until fragrant.
- Swirl in tomato paste, herbs and seasoning, cooking for 1- 2 minutes until the tomato paste is caramelized. Pour in the chicken broth, heavy cream, sprinkle of nutmeg and the pasta. Place the lid on the pan to cover. Cook for about 10-15 minutes until the sauce has thickened and the pasta is cooked. Check at 10 minute mark.
- Sprinkle in sausage and spinach. Add butter and toss until spinach is wilted and butter is melted. Remove from heat and stir in parmesan cheese. Garnish with fresh parsley or basil.
Notes
- You can use spicy sausage too but then adjust/delete crushed red pepper or the whole recipe will be pretty darn spicy!
- If you're using link sausage, remove the casing first by using the tip of a sharp knife or scissors to remove the sausage casing. Squeeze out the sausage into the pan.
About Lori Murphy
Lori has over 30 years in the food industry as a marketing strategist, culinary instructor and chef for three kids with discerning palates. As the chief content creator at Josie + Nina, Lori is dedicated to helping home cooks create food memories through fresh ingredients and Italian flavors.
Leave a comment