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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: Italian Sausage Spaghetti, One Pot Italian Sausage Pasta
Servings: 4
- 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
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.
- 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.
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