One-Pot Italian Sausage Pasta — An EASY comfort food recipe that’s loaded with Italian flavors, ready in 20 minutes, made in ONE pot, and a family favorite!! No need to boil the pasta separately to save time and dishes!!
Italian Sausage Penne Pasta Recipe
I am a huge pan of one-pot recipes, meaning you cook the protein and the pasta in the same pot, and you don’t need to drain any pasta water later. It makes life so much simpler and obviously doing dishes is a breeze with just one pot.
This family-friendly comfort food recipe is ready in 20 minutes and is sure to be a hit with everyone.
The al dente penne pasta with flavorful sausage, juicy tomatoes, the creamy-cheesy factor from the sour cream and Parmesan, along with the fresh basil was a total winner for my daughter. She immediately gave this one-pot recipe a 10 out of 1o.
What’s in Italian Sausage Pasta?
To make this one-pot sausage pasta recipe, you’ll need:
- Italian sausage
- Olive oil
- Canned petite diced tomatoes
- Penne pasta
- Sour cream
- Parmesan cheese
- Fresh basil
How to Make Italian Sausage Pasta
Simply brown Italian sausage, add garlic, a can of diced tomatoes, dry uncooked pasta, water, and simmer for about 15 minutes, or until the pasta is tender and the water is all soaked in.
Then add sour cream (for creaminess) and fresh Parmesan cheese (for cheesiness) before stirring in fresh basil. It’s a match made in heaven!
What Type of Italian Sausage Should I Use?
I used one pound of hot Italian sausage in links so I needed to remove the casings. If you can find one pound of your favorite brand of sausage without casings, it makes things even faster.
The hot Italian sausage adds the perfect pop of spiciness without being too hot or spicy but if you or your family are more sensitive to spicy foods, then I recommend sweet Italian sausage instead.
Whether you make spicy sausage pasta or sweet Italian sausage pasta, this recipe is bound to be a hit!
What Type of Pasta Should I Use?
I used penne, but any small-shaped pasta will work such as rotini, bowtie, small shells, or wheels. I don’t recommend using a long, thin pasta like spaghetti for this recipe.
Tips for Making Italian Sausage and Pasta
Do NOT cook the pasta before adding it to the skillet. It cooks in the same skillet with the tomatoes, sausage and water and soaks up so much more flavor that way.
Stir the pasta once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn’t stick. Don’t stir it too frequently.
You might not need to add any additional salt to the pasta. Remember that the sausage, tomatoes, and Parmesan are already salted. Give the pasta a taste after it’s cooked before seasoning it.
Pin This Recipe
- 1 pound Italian sausage, casings removed (I used hot but sweet Italian sausage may be substituted)
- 2 to 4 tablespoons olive oil, as desired
- 3 to 5 cloves garlic, finely minced or pressed
- 1 teaspoon oregano, optional
- one 14.5-ounce can petite diced tomatoes (I used Hunt's no-salt added, tomato basil oregano flavor)
- 2 1/2 cups water
- 2 cups penne pasta (another small-shaped pasta may be substituted)
- 1/4 cup sour cream
- 2/3 to 3/4 cup freshly grated Parmesan cheese
- 1/2 cup loosely packed fresh basil, chiffonaded
- freshly ground black pepper, to taste if desired
- To a large skillet at least 4-inches deep or large pot, add the sausage, 1 to 2 tablespoons olive oil if desired, and brown sausage over medium high heat. Crumble sausage as it cooks; do not drain.
- Add the garlic, optional oregano, stir, and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the tomatoes, water, pasta, stir, cover the skillet with a lid, reduce the heat to medium low, and simmer for about 15 minutes, or until pasta is al dente and the water has incorporated. Stir once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn't stick (this is why I recommend olive oil, even with sausage).
- Turn off the heat, add the sour cream, and stir to combine.
- Add the Parmesan cheese and stir to combine.
- Add the basil, pepper if desired (I didn't need to add salt), and stir to combine. Serve immediately.
Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Amount Per Serving: Calories: 476Total Fat: 34gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 56mgSodium: 805mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 20g
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