Need a comforting dinner without a sink full of dishes? This One-Pot Sausage Pasta combines savory Italian sausage and bowtie pasta in a rich, creamy tomato sauce—all cooked in the same pot and ready in about 30 minutes. It’s hearty, family-friendly, and easy to customize with your favorite sausage, pasta shape, or veggies. And if easy cleanup is high on your list, save my One-Pot Leftover Pasta for another busy weeknight.
This One-Pot Sausage Pasta is a creamy, hearty 30-minute dinner made entirely in one pot. Italian sausage, bowtie pasta, tomato sauce, broth, and seasonings cook together before heavy cream and Parmesan create the rich finish. Because the pasta cooks directly in the sauce, it absorbs plenty of flavor while releasing starch that helps thicken the sauce naturally—less cleanup, no separate pasta pot, and an easy weeknight meal.
Quick Look: One-Pot Sausage Pasta
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏲️ Total Time: 30 minutes
- 🍽️ Servings: 6
- 🍝 Pasta: Bowtie pasta (farfalle)
- 🌭 Protein: Spicy Italian sausage
- 🍅 Sauce: Creamy tomato sauce
- 🥘 Cooking Method: One pot — no need to boil the pasta separately
- 🧄 Flavor: Savory, garlicky, creamy, and slightly spicy
- ✨ Texture: Tender pasta and juicy sausage coated in a rich, creamy sauce
- 🧀 Creamy Finish: Heavy cream, with cream cheese as an optional addition
- 🥬 Add-Ins: Easy to customize with spinach, kale, peas, mushrooms, or other vegetables
- 🔄 Flexible: Works with different sausages and several short pasta shapes
- 👨👩👧👦 Best For: Busy weeknights and easy family dinners
- ⭐ Difficulty: Easy
- Why This Recipe Works
- The pasta cooks directly in the broth and tomato sauce, so it absorbs flavor as it becomes tender while releasing starch that naturally helps thicken the sauce. Browning the Italian sausage first builds a savory base, and adding the cream and Parmesan toward the end creates a rich finish without needing a separate sauce pan.
For another easy pasta dinner, try my Mediterranean Pasta.
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Ingredients
- Spicy Italian sausage – Use 1 lb (454 g), sliced. Italian sausage is typically seasoned with fennel along with garlic and other spices, which gives it its distinctive flavor. Hot Italian sausage contains additional chile or red pepper for heat, while mild is less spicy and sweet Italian sausage commonly includes sweet basil. I prefer hot Italian sausage in this pasta because the extra kick balances the creamy tomato sauce, but any of the three will work.
- Olive oil – Use 1 tablespoon for browning the sausage and sautéing the aromatics. Depending on how much fat your sausage releases, you may not need much additional oil.
- Onion – 1 medium yellow onion, chopped. It softens in the sausage drippings and adds sweetness and depth to the sauce.
- Garlic – 4 garlic cloves, minced. Add it after the onion and cook briefly so it becomes fragrant without burning.
- Italian seasoning – 1 tablespoon adds a blend of herbs that complements the sausage and tomato sauce.
- Chicken broth – 4 cups provide the cooking liquid for the pasta. Because the pasta cooks directly in the pot rather than separately, it absorbs the seasoned broth as it cooks.
- Chunky tomato or marinara sauce – 24 oz (680 g) form the tomato base of the sauce. Use a good-quality sauce you enjoy because its flavor will come through in the finished dish.
- Bowtie pasta (farfalle) – 12 oz (340 g), uncooked. The pasta cooks directly in the broth and tomato sauce, eliminating the need for a separate pot. If you enjoy this pasta shape, try my Homemade Bow Tie Pasta with Tomato Basil Sauce.
- Heavy cream – ½ cup gives the tomato sauce its creamy finish and balances the acidity of the tomatoes.
- Cream cheese – 2 oz (57 g), optional. Use softened cream cheese if you want an even richer, creamier sauce.
- Parmesan cheese – Freshly grated Parmesan adds a salty, savory finish. You can sprinkle it over individual servings or stir some directly into the sauce for extra cheesiness.
- Fresh parsley or basil – Use as a garnish for freshness and color just before serving.
- Salt and black pepper – Season to taste, keeping in mind that the sausage, broth, tomato sauce, and Parmesan already contribute saltiness.
How to Make Sausage Pasta
- Brown the sausage: Heat the olive oil in a large pot over medium-high heat. Add the sliced Italian sausage and cook for 4–6 minutes, turning as needed, until browned on both sides. Drain any excess grease so the finished sauce doesn’t become oily. PIC. 1
- Sauté the onion: Reduce the heat to medium. Add the diced onion and cook for about 3 minutes, stirring occasionally, until softened but not browned. PIC. 2
- Season the sausage: Add the garlic and cook for 1 minute, stirring occasionally. Stir in the Italian seasoning and cook for about 10 seconds, just until fragrant. PIC. 3
- Deglaze and build the sauce: Gradually pour in the broth, scraping the bottom of the pot to loosen the browned bits. Stir in the tomato sauce and salt. If using mild sausage or you want more heat, add a pinch of red pepper flakes. PIC. 4
- Add the pasta: Stir the uncooked bowtie pasta directly into the sauce and bring the mixture to a boil. Make sure the pasta is well distributed in the cooking liquid. PIC. 5
- Simmer until al dente: Reduce the heat to medium-low, cover, and simmer for 13–15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking. If the liquid is absorbed before the pasta is tender, add just enough extra broth or water to finish cooking it. PIC. 6
- Enrich the sauce: Turn off the heat and stir in the heavy cream. For an even creamier sauce, add the optional room-temperature cream cheese and stir until completely melted and smooth. Taste and adjust the salt as needed. PIC. 7
- Rest and garnish: Let the pasta rest for 2–3 minutes so the cream warms through and the sauce thickens and coats the pasta. Finish with grated Parmesan and chopped parsley or fresh basil, then serve warm. PIC. 8
FAQ About One-Pot Sausage Pasta
No. Add the dry, uncooked bowtie pasta directly to the pot. It cooks in the broth and tomato sauce, absorbing their flavor while releasing starch that helps thicken the sauce. This is what makes it a true one-pot pasta. This is also one of the most commonly addressed questions for one-pot sausage pasta.
Different pasta brands and shapes can absorb liquid at different rates. If your pasta is still firm but the pot looks dry, add a small splash of broth or water, cover, and continue simmering until the pasta is al dente. Avoid adding a large amount at once or the finished sauce may become too thin.
Let the pasta rest for 2–3 minutes after adding the cream before making adjustments. The pasta continues absorbing liquid as it rests, and the sauce naturally thickens. If it is still too thin afterward, let it sit a little longer rather than immediately adding more cheese or cream.
This version has some heat because it uses spicy Italian sausage. For a milder version, use mild or sweet Italian sausage and leave out the optional red pepper flakes. For more heat, add additional red pepper flakes to taste. Spice level is another common question associated with sausage pasta recipes.
You can, but this pasta is best when freshly made because the pasta continues absorbing the creamy sauce as it sits. If preparing it ahead, refrigerate it and reheat gently with a small splash of cream or broth to loosen the sauce.
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
BEST Sausage Pasta Recipe
Equipment
- 1 pot
- 1 wooden spoon
Ingredients
For the Italian sausage pasta:
- 2 tablespoons olive oil or mild vegetable oil
- 1 lb hot or spicy Italian sausage sliced (or you can replace it with chorizo, bratwurst, linguiça, or andouille. If you are not a fan of heat, use a mild sausage. For a lower- fat dish, use turkey or chicken sausage)
- 1 large yellow onion small diced
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 2 cups chicken broth or vegetable stock
- 2 cups chunky tomato sauce I used Ragú® Chunky Tomato Garlic & Onion Sauce
- 1 teaspoon salt or more if desired
- 12 oz dry bowtie pasta or you can use pasta shells, orecchiette, mini penne, or mezzi rigatoni instead. For a wholesome pasta dish, use whole wheat pasta. For a low-carb dish, use keto pasta. Make sure to adjust the cooking time!
- ⅓ cup of heavy cream TIP: For a creamier pasta, add also 4 oz of room temperature cream cheese, cut into chunks. For a lighter sauce, use half and half and a light cream cheese.
Toppings:
- Parmesan cheese grated
- 2 tablespoon chopped parsley
Instructions
- BROWN THE SAUSAGE: Heat a large pot over medium-high heat, add the olive oil, and lightly brown the sausage on both sides, about 4-6 minutes. Remove excess oil!
- COOK THE VEGGIES: Reduce the heat to medium and sweat the diced onions for about 3 minutes, occasionally stirring (don't let them brown). Add the garlic and let cook for about 1 minute, stirring once and a while.
- ADD INGREDIENTS AND PASTA: Stir in the Italian seasoning for about 10 seconds and add the broth little by little while stirring to scrape the bottom of the pan. Stir in the tomato sauce and the salt, then add the pasta. If you enjoy spicy foods or are adding a mild sausage, add a pinch of red pepper flakes!
- COOK THE ITALIAN SAUSAGE AND PASTA: Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for about 13-15 minutes, or until the pasta is al dente. Make sure to stir gently once in a while to prevent the pasta from sticking. If needed, add some extra broth or water (just enough for the pasta to cook).
- Turn off the heat and stir in the heavy cream and cream cheese if you want. Stir until creamy and homogeneous (and there are no chunks of cream cheese). Adjust the salt!
- GARNISH: Let the pasta sit for about 2-3 minutes in order for the cream to heat through and the sauce to thicken. Sprinkle some grated Parmesan cheese and parsley on top and serve.
Recipe Notes
- Pot size matters: Use a large, heavy-bottomed pot with enough room for the pasta to move as it cooks. A crowded pot can lead to uneven cooking.
- Slice evenly: Cut the sausage into similarly sized pieces so they brown and cook at the same rate.
- Watch the heat: Once the pasta is added, maintain a gentle simmer rather than a vigorous boil. This helps the pasta cook evenly without the sauce reducing too quickly.
- Sauce consistency: The pasta should look a little saucier than you ultimately want when you turn off the heat. It will continue absorbing liquid as it sits.
- Serve promptly: One-pot pasta is creamiest shortly after cooking. If it sits before serving, loosen it with a small splash of warm broth as needed.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This is exactly the kind of pasta dinner I love for a busy weeknight—hearty, creamy, and everything cooks in one pot. The spicy Italian sausage is my favorite here because that little kick works so well with the creamy tomato sauce. Definitely one to keep in the dinner rotation! — Valentina
Love this,very easy to make very tasty
So happy you enjoyed it our easy sausage pasta, Kathleen!
This was really easy and delicious. I used chicken sausage and added spinach and peas.
This was so good! Did everything you suggested and added a little frozen red and green peppers. Turned out delicious!
One pot pasta? I'm in! Thank you! I wish you and your family happy and prosperous 2024. Denise !
Thank you and happy new year to you as well!
Easy one pot recipie. Tastes great. I didn't have quite enough tomatoe sauce so i added 1/2 can fire roasted tomatoes and I didn't have cream so I used the equivalent of butter and milk for the 1/3 cup of cream. Came out great.
Made this for lunch using chicken and apple sausage and fresh herbs from our garden. Kids and I loved it.
Hi Sara! I am so happy you enjoyed our sausage pasta and also adapted it with the ingredients you had at home. So thrilled your kids also enjoyed it!
I normally never leave reviews for recipes, but this one is a knock out. Absolutely delicious. It was so easy to make too. Will be making again, thanks you!
Hi Hayley! Thank you so much for reviewing our recipe. I am so happy you enjoyed it!
I am a single Dad of 2, struggling to put meals on the table. This recipe was quick, easy and so delicious. It became one of my kids' favorite dinners. Thanks!
Wasn’t sure what to make with theses Portuguese sausages so i made this recipe and was absolutely amazing and used a tad bit of red wine vinegar awesome
This looks SO GOOD! Just wondering if it would work well with 2% milk. There must be a reason that you specified whole milk.
Hi Dori! You are right! The reason why I specify whole milk is because this is one of those recipes that fat influences the creaminess of the dish. You can make with a 2% milk -- just be aware that the dish neither will taste the same nor the sauce will be creamy as when made with whole milk. Wishing you a delicious day!
This recipe is very easy, & it tastes great! One thing I would suggest is using a bit less milk. It was runny for my taste. But overall, this is a hit!
Hi, Jess! Thanks a lot for trying this recipe. I am so glad that you enjoyed it. Thanks also for the suggestion.
It is good to know you had a different result. In mine, it was not runny at all. Actually it was pretty creamy and thick. I think the size of the burner and temperature of each stove top makes the difference. Wishing you a great evening!
Congrats on winning. You deserve it.
I love a one pot dish like this, especially during summers. I enjoy ragu too, always have some on hand. Looks perfect.
Thanks a lot for voting for my recipe, Ash!
Me too. I love Ragu sauces as well because they're delicious and affordable.
O.M.G.... I love this, delicious ingredients and its a one pot wonder too. #best
Gonna make this for dinner tonight, all the yarm!
Hmmm.... when celebrating casual moments I dont really cook, more of a 'grab a beer and drink' kinda gal. LOL!
Nice one and its really saucesome 🙂
I think chorizos would be perfect for those as well
We all need more one pot dishes in our lives! And who doesn't love pasta? Or sausage? This is my kind of meal -- loads of flavor, loads of easy. Thanks!
This dish looks delicious! I'm so gonna try this recipe!
Oh, and you don't have to cook the pasta in water. This is wonderful.
What a great looking meal on the run. It looks like you spent a lot of time on it and look very yummy!
Adore the recipe for a one-pot dinner! We are all so busy and yet want to share dinner with our families. A wonderful post!
This recipe is so good dear Denise! First of all, the make-all-in-one-pot scheme is super convenient and tidy: ) Second, mixing milk and tomato sauce makes a very interesting taste that is perfect for pasta. Third, it's very easy with simple ingredients!
Loved your photos again. We wish you a wonderful summer with the girls:)
Love,
Panos and Mirella
xoxoxo
"Saucesome" is one heck of an awesome word! 🙂
Just when you think schools done and things will be relaxing they get super busy - so I am all about one pot meals like this one!
What a great one pot dish this is... appealing to everyone.