BEST Sausage Pasta Recipe
This one-pot sausage pasta recipe has spicy Italian sauce and bowtie pasta smothered in a delicious creamy sauce, making one of those easy dinner ideas ideal for busy weeknights. It's ready in 30 minutes, and my family loves it!
Servings 6 people
Calories579.7 kcal
Cost $ 1.50 per person
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
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- You can reheat the dish in the microwave or in a pan, with a few tablespoons of cream to loosen the sauce.
- Freezing is not recommended because it can break the sauce apart. But you can store the cooked pasta (cooked 1-2 minutes before becoming al dente and fully cool) in an airtight container in the freezer for up to one month.
- Thaw it in the fridge overnight and then make the rest of the recipe right before serving.
Nutrition
Calories: 579.7kcal | Carbohydrates: 50.4g | Protein: 21.3g | Fat: 34.4g | Saturated Fat: 12.4g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 15.6g | Cholesterol: 74mg | Sodium: 1628.4mg | Potassium: 625mg | Fiber: 1.7g | Sugar: 4.4g | Vitamin A: 668IU | Vitamin C: 10.8mg | Calcium: 73.1mg | Iron: 4.1mg
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