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one pot italian sausage pasta with serving tongs
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5 from 4 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Italian Sausage Spaghetti, One Pot Italian Sausage Pasta
Servings: 4
Author: Natasha Bull

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
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