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This one pot Italian sausage pasta recipe makes cleanup a breeze, and it’s a family-friendly meal that everyone will devour! The meaty tomato sauce is so simple to make.
You may also like my Spaghetti and Meatballs or Easy Meat Sauce next.
Why you’ll love it
Often I crave a red sauce for pasta but don’t want to put a lot of effort in. This Italian sausage spaghetti is super easy to make with everyday ingredients in just 30 minutes, and the sauce tastes restaurant worthy! Maybe the best part? It’s a one pot pasta.
One of my favorite ways to make tomato sauce silky and extra flavorful is stirring in mozzarella cheese. It makes this pasta with Italian sausage next-level delicious! I think we can all agree that tomatoes, oregano, and cheese make one irresistible combo.
What you’ll need
- Italian sausage – use bulk meat, or take the sausage out of the casings. I use mild, and the herb and spice blend Johnsonville has is my fave.
- Tomato paste and crushed tomatoes – pantry staples for all-out concentrated tomato flavor. They’re canned at peak ripeness.
- Garlic cloves and onion powder – adds savory depth of flavor
- Sugar – it balances the sauce to take the acidic edge off. It’s an old chef’s trick!
- Oregano – this dried Italian herb is tomatoes’ best friend
- Crushed red pepper – optional but adds a gentle warmth
- Beef broth – the rich base of the sauce
- Spaghetti – it cooks right in the sauce
- Mozzarella – for a cozy, cheesy quality
Helpful tips
- Since stovetops, cookware, and even altitude affect cooking, I have some troubleshooting tips.
- The starch released by the pasta is important to help thicken up the sauce. Be prepared to adjust while cooking. If it’s looking too liquidy and the pasta is almost done, increase the heat.
- If the spaghetti isn’t done and the liquid is looking low, give it a splash more beef broth and/or turn down the heat.
How to make one pot sausage pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, brown the Italian sausage, then drain any excess fat. Stir in the tomato paste and garlic, and cook until fragrant. Stir in the onion powder, sugar, oregano, and crushed red pepper, followed by the broth and crushed tomatoes.
Bring to a boil, then add the spaghetti. Cook over a constant simmer, stirring occasionally, until the pasta is al dente. Turn off the heat, and stir in the cheese. Cover, and let sit until the melted. Toss, season with salt & pepper, and serve with parm and basil if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the 4 qt Staub Dutch oven pictured. It’s a little smaller than my usual ones and perfect for pasta night.
- Mince the garlic fast with this useful garlic press, and here’s my trusty can opener for the tomatoes.
- I like to store uncooked spaghetti in one of these airtight pantry containers.
Substitutions and variations
- If you don’t have any Italian sausage, try my similar One Pot Spaghetti recipe instead. It has ground beef.
- Use a hot Italian sausage or even breakfast sausage to change it up a bit!
- Feel free to skip the mozzarella if you wish.
What to serve with this Italian sausage pasta
- A big slice of my Extra Cheesy Garlic Bread is a must-have pairing!
- I especially like a Caesar salad with this one. My 10-minute Easy Caesar Dressing and Homemade Garlic Parmesan Croutons make it memorable dinner. If you’re craving something lighter, try my simple Parmesan Arugula Salad.
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge in a covered container. Note that the spaghetti will absorb the sauce over time, so I’d eat it sooner rather than later.
- Reheat over a low heat, and give it an extra splash of broth if desired.
- I don’t recommend freezing cooked pasta.
If you made this one pot pasta with an Italian sausage meat sauce, please let me know below! Reader reviews are very appreciated. Or tag me on Instagram!
One Pot Italian Sausage Pasta
Ingredients
- 16 ounces Italian sausage see note
- 2 tablespoons tomato paste
- 3-4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1 pinch crushed red pepper flakes optional
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
- 8 ounces uncooked spaghetti
- 1 cup shredded mozzarella
- Salt & pepper to taste
- For serving: freshly grated parmesan cheese, fresh chopped parsley and/or basil optional, to taste
Instructions
- Add the Italian sausage meat to a soup pot/Dutch oven over medium-high heat, and cook until browned, breaking it up with your spoon as you go along (about 8-10 minutes). Drain excess fat.
- Stir in the tomato paste and garlic, and cook for one minute.
- Stir in the onion powder, sugar, oregano, and crushed red pepper flakes.
- Add the beef broth and crushed tomatoes to the pot, and crank up the heat to high.
- Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not furiously boiling. See notes below for troubleshooting tips.
- Turn the burner off (leave the pot on it). Sprinkle the mozzarella over top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs. This recipe has plenty of sauce.
- Gently toss it so the mozzarella is incorporated, and season with salt & pepper as needed. Serve with freshly grated parmesan and fresh basil and/or parsley if desired.
Notes
- Troubleshooting tip: every pot/stove varies, so cooking times are a guideline and you may need to adjust if needed. E.g., if you find the pasta isn’t quite cooked yet and the liquid is getting too low, add a splash more beef broth and/or turn the heat down. If there’s still too much liquid at the end of cooking time and/or the pasta isn’t yet done, cook it for a little longer. The pasta will soak up more liquid the longer it sits.
- For the sausages, anything around 16 ounces/1 pound will work – it doesn’t need to be exact. You can either buy ground sausage meat or, if using whole sausages, take the meat out of the casings.
- 8 oz. is half a standard American-sized package of spaghetti.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fabulous! Perfect just as written. This will be going into the rotation. 😊
Thanks so much, Michelle! 😀
Delicious! It’s a keeper for sure! I made it exactly as written and we really enjoyed it. I love a one pot pasta dish!
Thank you so much! 😀
Hello Natasha – I made this last night for dinner, it was so delicious! Love that the spaghetti cooked in the same pot as the sauce. My changes were to use turkey kielbasa as I had just stocked up at the warehouse store and had it on hand. Also used way less cheese. I also doubled the recipe as my son usually eats large portions and I want to get 2 dinners out of it. Everyone loved it and we will be making it again. Thank you! Always appreciate your new recipes! ❤
Yay!! Thank you!! You’re very welcome, Angela.
Scott is going to love this. All in one pot too.
Enjoy!