Hey y’all! If you crave a bowl of ultra-creamy, savory comfort with minimal cleanup, this One Pot Creamy Sausage Pasta is your new weeknight hero. It’s silky, meaty, and bursting with garlicky-tomato goodness, all made in a single pot for crazy-easy cleanup. Perfect for busy evenings, casual dinners with friends, or whenever you need a cozy hug in a bowl. Let’s get cooking!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 4 to 6
Why You’ll Love This One Pot Creamy Sausage Pasta
- One pan means fast prep and minimal cleanup, ideal for weeknights.
- Creamy, rich sauce clings to every bite for maximum comfort.
- Budget-friendly ingredients with restaurant-quality flavor.
- Ready in 35 minutes with simple, repeatable steps.
- Easily customizable with your favorite veggies or sausage style.
One Pot Creamy Sausage Pasta Ingredients
- 1 lb (450 g) Italian sausage, casings removed (sweet or hot)
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, diced (about 1 cup/150 g)
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp (30 g) tomato paste
- 1 can (14.5 oz/410 g) diced tomatoes with juices
- 12 oz (340 g) dried short pasta (penne, rigatoni, or rotini)
- 3 1/2 cups (830 ml) low-sodium chicken broth
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper
- 2 cups (60 g) fresh baby spinach, roughly chopped (optional)
- 2 tbsp fresh parsley, chopped
- Zest of 1/2 lemon (optional, for brightness)
How to Make One Pot Creamy Sausage Pasta
Step 1: Brown the sausage
Heat a 5- to 6-quart Dutch oven or deep skillet over medium-high heat. Add the sausage and cook for 5 to 6 minutes, breaking it into crumbles, until deeply browned with crisp edges. If there’s more than about 1 tbsp of rendered fat, drain the excess, leaving roughly 1 tbsp in the pot.
Step 2: Build flavor
Add olive oil if the pot looks dry, then stir in the diced onion. Cook for 3 to 4 minutes until translucent. Add the garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute, letting it darken slightly to concentrate flavor.
Step 3: Simmer the pasta in one pot
Pour in diced tomatoes (with juices), chicken broth, Italian seasoning, salt, and pepper. Stir to combine. Add the pasta and push it down so it’s submerged. Bring to a boil, then reduce heat to medium-low for a gentle simmer around 190–200°F (88–93°C). Cover and cook for 8 to 9 minutes, stirring every 2 to 3 minutes so the pasta doesn’t stick. Uncover and cook another 3 to 4 minutes until pasta is al dente, about 12 minutes total depending on shape.
Step 4: Make it creamy
Stir in heavy cream and Parmesan. Simmer uncovered for 2 minutes, stirring, until the sauce is glossy and lightly thickened.
Step 5: Finish and serve
Fold in spinach until wilted, 1 minute. Stir in parsley and lemon zest. Taste and adjust salt and pepper. Let the pasta rest off heat for 2 minutes to set, then serve hot with extra Parmesan.
Cook’s Notes
- Liquid-to-pasta balance: If the sauce reduces too quickly before the pasta is tender, add 1/4 cup (60 ml) hot broth or water at a time until al dente.
- Stir regularly: One-pot pastas love a quick stir every 2 to 3 minutes to prevent sticking and promote even cooking. For technique tips, see Serious Eats’ pasta guide.
- Food safety: Cool and refrigerate leftovers within 2 hours; reheat to 165°F (74°C). Reference: USDA leftovers safety.
Variations
- Spicy Cajun: Swap Italian sausage for andouille, add 1 to 2 tsp Cajun seasoning, and finish with scallions.
- Veggie Boost: Add 8 oz (225 g) sliced mushrooms with the onions and 1 cup (150 g) cherry tomatoes in Step 3.
- Lighter Turkey: Use turkey or chicken sausage, and sub half-and-half for cream; simmer 2 extra minutes to thicken.
Equipment for One Pot Creamy Sausage Pasta
- 5- to 6-quart Dutch oven or deep skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Microplane or grater for Parmesan and lemon zest
Storage & Reheating for One Pot Creamy Sausage Pasta
- Refrigerate: Store in an airtight container up to 4 days. Cool and chill within 2 hours.
- Reheat: Stovetop over low with a splash of broth or cream, 3 to 5 minutes, stirring, until warmed to 165°F (74°C). Microwave 60 to 90 seconds, stir, then heat 30-second bursts.
- Freeze: Sauce may separate slightly due to dairy, but it’s doable. Freeze up to 2 months; undercook pasta by 1 minute if you plan to freeze. Thaw overnight in the fridge and reheat gently with extra splash of cream.
Serving & Pairings
- Pair with a crisp green salad (lemon vinaigrette) or roasted broccoli.
- Serve with warm garlic bread or toasted focaccia to swipe up the creamy sauce.
- Wine: Chianti or Sangiovese; White: Pinot Grigio. Non-alcoholic: sparkling water with lemon.
Pro Tips for One Pot Creamy Sausage Pasta
- Brown deeply: Let sausage brown undisturbed for 1 to 2 minutes before stirring for maximum fond and meaty depth.
- Add cheese off strong heat: Remove from a hard boil before adding Parmesan so it melts smoothly without clumping. Curious about cheese nutrition? See Healthline on Parmesan.
- Mind the simmer: Keep the pot at a gentle simmer (not a roaring boil) so starch releases evenly and the sauce emulsifies beautifully.
FAQ: One Pot Creamy Sausage Pasta
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Use whole milk and add 1 to 2 oz (30–60 g) cream cheese, or simmer 2 to 3 extra minutes to reduce. Half-and-half is a great in-between.
What pasta shapes work best?
Short, ridged shapes like penne, rigatoni, rotini, or shells. They cook evenly and grip the creamy sauce. Start checking doneness at 10 minutes; most will be al dente by 12 minutes.
Can I make it ahead?
Yes. For best texture, undercook the pasta by 1 minute, cool quickly, and refrigerate. Reheat gently with a splash of broth or cream and finish with fresh Parmesan.
