Easy One-Pot Pasta with Sausage

I still remember the evening I threw everything into one pot and hoped for something edible. The kitchen smelled incredible within minutes.

One-Pot Pasta with Sausage became my answer to busy weeknights. You toss it all together and walk away mostly unbothered.

Why I keep making this One-Pot Pasta with Sausage week after week

This dish requires almost no cleanup, which wins me over every single time. One pot means one thing to scrub later.

The flavors meld together beautifully as everything cooks in the same vessel. Each bite carries hints of garlic and tomato.

You can have dinner on the table in under an hour without breaking a sweat. It feeds my family without the usual kitchen chaos.

My ingredient list for One-Pot Pasta with Sausage

• 1 pound beef or chicken sausage – I slice mine into half-inch rounds. Turkey sausage works wonderfully if you want something lighter
• 1 large yellow onion – Dice it finely so it melts into the sauce. Sweet onions add a gentle flavor
• 4 garlic cloves – Mince them fresh for the best aroma. Jarred garlic lacks that punch
• 14.5 ounces diced tomatoes – One standard can does the job. Fire-roasted versions add a smoky note
• 8 ounces tomato sauce – This creates the base for your One-Pot Pasta with Sausage. Plain sauce works best here
• 12 ounces penne or rotini pasta – Uncooked, straight from the box. Short shapes hold the sauce better than long noodles
• 4 cups vegetable or chicken broth – Low-sodium gives you control over seasoning. Homemade broth elevates everything
• 1 teaspoon dried basil – Italian herbs bring warmth. Fresh basil at the end adds brightness
• 1 teaspoon dried oregano – A pantry staple that never disappoints. It carries that classic Italian feel
• Salt and black pepper – Season gradually and taste as you go. Every broth has different sodium levels
• ½ cup grated Parmesan cheese – For sprinkling on top. Pecorino Romano offers a sharper finish

If you love creamy pasta dishes, check out my ultimate chicken scampi pasta for another quick weeknight option.

How I Make This One-Pot Pasta with Sausage

1. Heat your largest pot or Dutch oven over medium-high heat with no oil needed. The sausage releases its own fat as it cooks.

2. Add the sausage pieces and let them sizzle undisturbed for about three minutes. You want golden edges and a bit of caramelization.

3. Stir and cook for another three to four minutes until browned all over. The kitchen should smell savory and inviting by now.

4. Toss in the diced onion and stir everything together for about four minutes. The onion softens and picks up color from the pan.

5. Add the minced garlic and cook for one minute while stirring constantly. Garlic burns quickly, so keep it moving.

6. Pour in the diced tomatoes with their juices, followed by the tomato sauce. Stir well to scrape up any browned bits stuck to the bottom.

7. Add the uncooked pasta directly into the pot along with the broth. Sprinkle in the basil, oregano, salt, and pepper.

8. Stir everything together and bring the mixture to a rolling boil over high heat. This takes about three to five minutes.

9. Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let it simmer gently for eighteen to twenty-two minutes.

10. Lift the lid every five minutes or so to stir the pasta. This prevents clumping and ensures even cooking throughout.

11. Check the pasta for doneness around the eighteen-minute mark by tasting a piece. It should be tender with a slight bite.

12. If the sauce looks too thin, remove the lid and simmer uncovered for another two to three minutes. The liquid reduces and thickens nicely.

13. Turn off the heat and let the pot rest for three minutes before serving. The sauce continues to thicken as it cools slightly.

14. Ladle the pasta into bowls and top each serving with a generous sprinkle of Parmesan cheese. A crack of black pepper finishes it beautifully.

For a heartier option with beans, try my ultimate Italian pasta fagioli soup that also comes together in one pot.

My go to methods for One-Pot Pasta with Sausage success

I always brown the sausage well before adding anything else to the pot. Those crispy edges add depth that you cannot get from pale sausage.

Stir the pasta frequently during the covered simmer to avoid sticky clumps at the bottom. A wooden spoon works best for scraping without scratching.

Taste your broth before adding it since some are saltier than others. You can always add more seasoning at the end if needed.

Can I use a different type of pasta for this recipe?

Yes, any short pasta shape works wonderfully in this One-Pot Pasta with Sausage recipe. Cooking times may vary by two to three minutes depending on thickness.

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How should I store leftover One-Pot Pasta with Sausage?

Transfer cooled pasta to an airtight container and refrigerate for up to four days. Reheat gently on the stovetop with a splash of broth to loosen.

Can I freeze this dish for later meals?

Absolutely, this pasta freezes beautifully for up to six weeks in a freezer-safe container. Thaw overnight in the fridge before reheating on the stovetop over medium heat.

What vegetables can I add to this pasta?

Bell peppers, zucchini, or spinach all work beautifully stirred in during the last five minutes. They add color and nutrition without changing the basic character of the dish.

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My favorite occasions to make One-Pot Pasta with Sausage

I turn to this recipe on chilly autumn evenings when everyone needs something warm and filling. It also saves me on those nights when I have no energy left.

My family requests it for casual Sunday dinners when we want comfort without formality. Leftovers pack beautifully for lunch the next day, which makes Monday easier.

Want more cozy recipe inspiration? Follow me on Pinterest where I share all my favorite one-pot meals and quick dinner ideas.