One Pot Italian Sausage Pasta
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.
Servings: 4
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
Calories: 750kcal | Carbohydrates: 55g | Protein: 34g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 108mg | Sodium: 1882mg | Potassium: 942mg | Fiber: 4g | Sugar: 9g | Vitamin A: 552IU | Vitamin C: 15mg | Calcium: 234mg | Iron: 4mg
