Description
This One Pot Cheesy Sausage Pasta is a hearty, flavorful, and comforting meal perfect for busy weeknights. Combining Italian sausage, tender pasta, creamy cheeses, and a robust tomato broth, this dish comes together quickly in a single pot for minimal cleanup. The blend of spices and cheeses creates a rich and satisfying sauce that coats every bite, garnished with fresh basil for a hint of brightness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 12 ounces uncooked pasta
- 1/2 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Heat oil: Heat olive oil in a large pot or Dutch oven over medium heat to prepare the base for cooking the sausage and aromatics.
- Cook sausage: Add Italian sausage to the pot, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 5-7 minutes.
- Remove sausage: Transfer the cooked sausage from the pot to a plate and set aside to be added later.
- Sauté onion: In the same pot, add diced onion and cook for 2-3 minutes until softened and translucent to build flavor.
- Add garlic: Stir in minced garlic and sauté for 30 seconds, stirring constantly to prevent burning and release aroma.
- Toast spices: Mix in red pepper flakes, Italian seasoning, salt, and black pepper; cook for an additional 30 seconds to toast the spices and enhance flavor.
- Add tomatoes: Pour in the diced tomatoes with their juices and stir well to combine with the aromatics and spices.
- Add broth and simmer: Pour in chicken broth and bring the mixture to a gentle simmer to prepare for cooking the pasta.
- Add pasta: Once simmering, add the uncooked pasta and stir to ensure all noodles are submerged evenly in the liquid.
- Cook pasta: Cover the pot and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
- Return sausage: Reduce heat to low and add the cooked sausage back into the pot, stirring to incorporate evenly.
- Add cream: Pour in heavy cream and stir continuously until the sauce becomes creamy and fully blended.
- Add cheeses: Stir in shredded mozzarella and grated Parmesan cheese until melted and the sauce is smooth and cheesy.
- Adjust seasoning: Taste the pasta and adjust seasoning with additional salt or pepper if needed to balance flavors.
- Rest dish: Remove the pot from heat and let the pasta sit for a few minutes to thicken the sauce slightly.
- Garnish and serve: Garnish with fresh basil if desired, then serve hot to enjoy a rich and comforting one pot meal.
Notes
- Use Italian sausage with or without casing, your preference. Remove casing if necessary.
- For a spicier dish, increase the red pepper flakes, or reduce for milder flavor.
- Choose a sturdy pasta shape like penne or rigatoni to hold up well in the sauce.
- Feel free to substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove with a splash of broth or cream.
