One Pot Sausage Pasta is a family favorite comfort food meal. A creamy, cheesy tomato basil sauce cooks right into the linguine pasta in this amazing Italian sausage pasta recipe! Toss everything in a pot and let it cook. It’s so easy, it just about cooks itself. Now that’s my kind of meal!
One Pot Sausage Pasta
I am constantly on the hunt for quicker and simpler ways to feed my family in a healthier way. 30-minute meals and one pot dinners are big around here.
Even Christmas dinner, which used to be an all-day affair, is now prepared in 30 minutes unless it’s made in a crockpot.
Oh, my heavens. This one pot pasta sausage is the perfect meal. Tomatoes, basil, ooey-gooey cheese, and sausage come together to create the perfect sauce for the linguine.
The best part?You literally toss all of the ingredients in a pot and everything cooks together.Add some fresh herbs and cheese at the end, then serve.
It is so flavorful that Chad and I ate two bowls each. Even Munchkin loved it, and I am sure you will too!
Recipe Video
To see us make pasta with Italian sausage from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Linguine – You can substitute 1 pound of any dry pasta if needed. Fettucine and spaghetti are great options.
Just cook it to al dente… this Italian phrase means, “with a slight bite to it.”
- Sausage – I prefer Italian sausage links, but you can use your favorite. This one pot sausage pasta recipe is truly flexible!
- Veggies – Use a yellow or sweet onion, whichever you have on hand, plus plenty of grape tomatoes.
Cherry tomatoes are a great swap, and a medley will add some extra color!
- Fresh Basil – I always have plenty from my garden, but everyone may not have the same access.
You can always toss in baby spinach leaves, then season with dried basil to create a similar flavor.
- Liquid – Water works just fine, but using chicken or beef broth will add an immense boost of flavor!
Tips and Tricks to Make Perfect Pasta with Italian Sausage
- Make prep a breeze!
All you need are 2 storage container lids to slice a handful of cherry tomatoes in half in seconds!
Simply place the tomatoes on one lid, then place the other lid on top. The lips should be facing each other.
Press down on one lid to hold everything in place, then run a serrated knife between the lids. Voila!
- Cook fresh sausage links first.
If they are from the deli section of the store (near the lunch meat), then all you have to do is slice them first.
But if your sausages are from the meat counter, there’s an extra step to this recipe! Toss them on the grill or smoker, or cook them in a pan on the stove.
Once they reach an internal temperature of 160-165°F, they’re done. Rest for a few minutes before slicing, then proceed with this Italian sausage pasta recipe.
- Grate a fresh wedge of Parmesan.
Trust me, it makes a HUGE difference in both flavor and texture. Pre-shredded parmesan tends to be waxy and a bit stiff — and please, don’t use the powdered stuff!
Instead, run fresh Parmesan over the smallest holes in your cheese grater (or use a microplane) for tiny, delicate shreds.
These will melt seamlessly into your one pot Italian sausage pasta in seconds, creating the perfect bite!
Prep Ahead
- Slice sausage and veggies
- Remove stems from basil leaves
- Peel and slice garlic cloves
- Shred parmesan cheese
Serving Suggestions
One pot Italian sausage pasta is a wonderful meal on its own, loaded with noodles, meat, and veggies.
Add some garlic bread or breadsticks to round out your plate, or extra roasted veggies to fill you right up!
Kitchen Tools You Will Need
- 4 Quart Braising Pan – This is my favorite cookware to use for one-pot meals like this cheesy sausage pasta. The linguine fits completely inside without having to break it in half, so you can put the lid on.
- Tongs – I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!
Storing and Reheating Italian Sausage Pasta
Allow the dish to cool, then transfer leftovers to an airtight container. Cheesy sausage pasta will keep for 3 to 4 days in the refrigerator.
Reheat pasta with Italian sausage on the stove over low to medium heat. Add a splash of water or broth for moisture, and stir frequently until evenly warmed.
One Pot Sausage Pasta FAQ
Do I need to cook the sausage separately?
As long as the links are pre-cooked, you do not — that’s the beauty of one pot recipes!
You can, however, brown the sliced sausage in the pot before adding the rest of the ingredients. It adds a few minutes to the overall cooking time but is an easy way to deepen the flavor.
Can I add extra vegetables?
Sure! Bell peppers, mushrooms, and even zucchini would be tasty additions.
Just keep in mind that veggies cook at different rates, so you may need to toss them in halfway through cooking one pot sausage pasta instead of at the beginning.
How do I make an extra creamy version?
This one pot Italian sausage pasta isn’t overly saucy, but there’s an easy fix for that!
Add a little extra liquid at the beginning so it’s nice and hot but not fully absorbed at the end. Then, toss in a few tablespoons of cream cheese and toss until melted.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook|Twitter|Pinterest|Instagram
Other One Pot Pasta Recipes
One Pot Cheesy Sausage Pasta Recipe with Video
Donna Elick
One Pot Sausage Pasta is ready in just 20 minutes. With plump tomatoes and plenty of fresh basil, it's a family favorite comfort food meal!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine Italian
Method Stovetop
Servings 6 -8
Equipment
dutch oven or other 6-8 quart pot
Ingredients
- 3 cups grape tomatoes, cut in half and divided
- 1 large onion, sliced
- 1 pound smoked Italian sausage links, precooked and sliced into coins
- 20-30 basil leaves, divided
- 4 garlic cloves, sliced
- 1 pound dry linguine, (See Notes)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 4 1/2 cups water, or beef or chicken broth
- 1 cup fresh shredded Parmesan cheese
Instructions
Set aside 1 cup halved tomatoes, 10 basil leaves, and all of the Parmesan cheese.
Combine remaining ingredients in a 12-inch braising pan or Dutch oven over medium-high heat.Cover and bring to a boil.Once water is boiling, remove the cover and cook 7-9 minutes, or until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking.The liquid will be mostly absorbed when pasta is finished cooking.
Add cheese and toss to combine.Cheese may clump at first, but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.
Video
Donna’s Notes
- Use your favorite sausage. I prefer Italian sausage links.
- You can substitute 1 pound of any type of dry pasta for the spaghetti. Linguine and fettucine are great options. Just be sure to cook the pasta to al dente (meaning, with a slight bite to it).
Nutrition
Serving: 1 | Calories: 632cal | Carbohydrates: 63g | Protein: 28g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1419mg | Sugar: 5g | Fiber: 4g | Calcium: 252mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published March 2014. Updated and republished January 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate linkyour price will remain the sameand The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
Share
Pin
