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!
The best sausage pasta
Italian sausage is meant to be in pasta (and pizza!) It adds so much flavor so make sure you choose a good bulk Italian sausage. My favorite Italian sausage is from a local meat market but stores like Fresh Market feature amazing bulk sausage right in the meat case. You just need about 1/2 lb for this recipe which makes it downright economical!
While it looks like a long ingredient list, you’ll likely have most of these items 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!)
In addition to sausage, you’ll need:
⇢ You can find the full ingredient list + measurements in the recipe card directly below.
How to make one pan sausage pasta
- 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!
In addition to making this sausage and spinach pasta, you could try making it with:
Saute some mushrooms right after the sausage and remove them to set aside and add them back in when you add in the sausage.
My easy recipe for charring broccoli (or broccolini) would be a great add to this sausage one pot pasta in both flavor and color!
Make ahead, reheat and storage
Because everything cooks right in one pan, there really isn’t anything to “make ahead” in this sausage spinach pasta recipe.
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.
Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe.
Made this recipe?
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One-Pot Sausage Pasta with Creamy Sauce
- 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
- 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.
- 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.