Need a comforting dinner without a sink full of dishes? This One-Pot Sausage Pasta combines savory Italian sausage, bowtie pasta, and a creamy tomato sauce in one pot in just 30 minutes. And if easy cleanup is high on your list, save my One-Pot Leftover Pasta for another busy weeknight.
This One-Pot Sausage Pasta Recipe is a creamy, hearty 30-minute dinner made with Italian sausage and bowtie pasta. The pasta cooks directly in the tomato-based sauce, absorbing its flavor while creating a rich, satisfying weeknight meal with minimal cleanup.
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 – 1 lb (454 g), sliced. Italian sausage is typically seasoned with fennel, garlic, and other spices. Hot Italian sausage adds red pepper for heat, while mild and sweet varieties are less spicy. I prefer hot Italian sausage because the extra kick balances the creamy tomato sauce, but any of the three will work.
- Olive oil – 2 tablespoons. Use it for browning the sausage and sautéing the aromatics. If your sausage releases a lot of fat, you may need slightly less.
- Onion – 1 large yellow onion, chopped. It softens in the sausage drippings and adds sweetness and depth to the sauce.
- Garlic – 2 cloves, minced. Add it after the onion and cook briefly until fragrant so it does not burn. Italian seasoning – 1 teaspoon. This blend of dried herbs complements the sausage and tomato sauce without overpowering them.
- Chicken broth – 2 cups. This provides the cooking liquid for the pasta. Because the pasta cooks directly in the pot, it absorbs the seasoned broth as it cooks.
- Chunky tomato or marinara sauce – 2 cups, about 16 oz (454 g). Use a good-quality sauce you enjoy because its flavor forms the base of the 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 using another pasta shape, cooking time and liquid needs may vary.
- Heavy cream – ⅓ cup. Stir it in near the end to give the tomato sauce a creamy finish and soften the acidity of the tomatoes.
- Cream cheese – 4 oz (113 g), optional. Use softened cream cheese if you want an even richer, thicker, and creamier sauce.
- Parmesan cheese – freshly grated, to taste. Parmesan adds a salty, savory finish. Sprinkle it over individual servings or stir some directly into the sauce.
- Fresh parsley or basil – for garnish. Add just before serving for freshness and color.
- Salt and black pepper – to taste. Season carefully because the sausage, broth, tomato sauce, and Parmesan already contribute saltiness.
How to Make Sausage Pasta
- Brown the sausage: Heat a large pot over medium-high heat. Add the olive oil and brown the sausage on both sides for 4–6 minutes. Drain any excess oil. PIC. 1
- Cook the aromatics: Reduce the heat to medium. Add the onion and cook for about 3 minutes, stirring occasionally, without letting it brown. Add the garlic and cook for about 1 minute. PIC. 2
- Add the sauce and pasta: Stir in the Italian seasoning for about 10 seconds. Gradually pour in the chicken broth while stirring and scraping up the browned bits from the bottom of the pot. Stir in the tomato sauce, salt, and uncooked bowtie pasta. Add a pinch of red pepper flakes if desired. PICS. 3–4
- Cook the pasta: Bring the mixture to a boil. 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 necessary, add a little extra broth or water—just enough for the pasta to finish cooking. PICS. 5–6
- Make it creamy: Turn off the heat. Stir in the heavy cream and, if using, the cream cheese until the sauce is creamy and smooth. Adjust the salt to taste. PIC. 7
- Rest and serve: Let the pasta rest for 2–3 minutes so the sauce thickens and coats the pasta. Finish with grated Parmesan and chopped parsley or basil. 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.
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.
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.
Easy peasy. I subbed ground turkey, canned tomato sauce, and evaporated milk, and it all worked well. I'm sure sausage would be even better but I didn't have that. The pasta took a bit longer to cook but I think that is common with one pot pastas. Great with basil, cheese and hot pepper flakes!
This was quick and easy not to mention delicious!
Thanks for the great recipe!
This was really really good!
I used elbow noodles because I didn't have bowties. It turned out delicious!!!
I will definitely be making this again soon!
This truly was easy and delish! My family loved it! I used shell pasta and added the cream cheese at the end!
Easy and delicious
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.