Meta Description
Stop overcooking pasta! This One Pot Sausage Pasta combines tender ingredients for a quick meal. Ready in 30 minutes—dinner solved!
One Pot Sausage Pasta is a delicious, one-dish meal that features savory sausage and tender pasta. The biggest challenge with this dish is often overcooked, mushy pasta. The solution? Cook it all in one pot for perfectly tender results.
Why This Recipe Outperforms Others
- Competitor Flaw: Most recipes result in soggy pasta that absorbs too much liquid.
- Our Fix: We use precise timing and a blend of marinated ingredients to ensure al dente pasta.
- The "Why": Cooking pasta all together with the sauce allows it to absorb flavors without becoming mushy.
Key Ingredients & Substitutions
- Sweet Italian Sausage: Provides rich flavor and depth. Sub with chicken sausage for a lighter option.
- Fusilli Pasta: Twisted shape grabs sauce well. Sub with penne or rotini for similar texture.
- Marinara Sauce: Adds acidity and sweetness. Sub with homemade tomato sauce for freshness.
- Kale: Provides nutrition and texture. Sub with spinach for a milder taste.
- Parmesan: Adds creaminess and umami. Sub with Pecorino for a sharper flavor.
Step-by-Step Instructions
- Heat 1 tablespoon olive oil in a large stockpot over medium heat.
- Add 1 pound sweet Italian sausage and 1 cup diced sweet onion, cooking until sausage is browned, about 3-5 minutes. Crumble sausage as it cooks.
- Drain excess fat from the pot.
- Stir in 2 cups marinara sauce, 2 cups chicken stock, 8 ounces fusilli pasta, 1 yellow bell pepper, chopped, 4 cups torn kale, 3 cloves garlic, minced, 1 teaspoon Italian seasoning, and 1/4 teaspoon crushed red pepper flakes. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes.
- Stir in 1/4 cup freshly grated Parmesan cheese. Serve immediately, garnished with 1/4 cup torn basil leaves if desired.
Chef’s Tips for Perfection
- Texture Preservation: Use a timer to avoid overcooking the pasta; it should be al dente when served.
- Flavor Balancing: Adjust acid by adding a little lemon juice for brightness just before serving.
- Make-Ahead Logic: Prepare the sausage and vegetable base ahead, then add pasta and stock when ready to serve.
What to Serve With One Pot Sausage Pasta
- Protein: Grilled chicken breasts add extra protein without overwhelming the dish.
- Vegetable: Pair with a side of roasted broccoli for added crunch.
- This pairing works as the grilled chicken complements the bulk of the pasta while broccoli’s crunch contrasts the dish’s texture.
Storage & Shelf Life
- Refrigerator: Store for up to 3 days in an airtight container.
- The "Soggy Factor": Store components separately; keep the sauce and pasta mixed to avoid mushiness.
- Freezing: Yes, but it may affect texture; best enjoyed fresh.
Common Questions
- Can I make this dish gluten-free? Yes, use gluten-free pasta.
- What can I substitute for sausage? Ground turkey or tofu are excellent alternatives.
- How do I reheat leftovers? Warm on the stove with a splash of water to prevent drying out.
- Can I add more vegetables? Yes, bell peppers and zucchini work well for added nutrition.
One Pot Sausage Pasta
A quick and delicious one-dish meal featuring savory sausage and tender pasta, all cooked in one pot to avoid overcooking.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For cooking the sausage
- 1 pound sweet Italian sausage Can substitute with chicken sausage for a lighter option
- 1 cup diced sweet onion
- 2 cups marinara sauce Can substitute with homemade tomato sauce
- 2 cups chicken stock
- 8 ounces fusilli pasta Can substitute with penne or rotini
- 1 yellow bell pepper chopped
- 4 cups torn kale Can substitute with spinach
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ¼ cup freshly grated Parmesan cheese Can substitute with Pecorino for a sharper flavor
- ¼ cup torn basil leaves Optional for garnishing
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large stockpot over medium heat.
- Add 1 pound sweet Italian sausage and 1 cup diced sweet onion, cooking until sausage is browned, about 3-5 minutes. Crumble sausage as it cooks.
- Drain excess fat from the pot.
Cooking
- Stir in 2 cups marinara sauce, 2 cups chicken stock, 8 ounces fusilli pasta, 1 yellow bell pepper (chopped), 4 cups torn kale, 3 cloves garlic (minced), 1 teaspoon Italian seasoning, and 1/4 teaspoon crushed red pepper flakes. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes.
- Stir in 1/4 cup freshly grated Parmesan cheese. Serve immediately, garnished with 1/4 cup torn basil leaves if desired.
Notes
Use a timer to avoid overcooking the pasta for an al dente texture. Adjust acid by adding a little lemon juice for brightness before serving. Prepare the sausage and vegetable base ahead, then add pasta and stock when ready to serve.