One Pot Sausage Pasta
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With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!
This lightening fast dinner comes together very very quickly in just 30 minutes from start to finish. And everything (and I mean everything) gets cooked in literally one skillet, no joke, even the uncooked fusilli pasta.
And feel free to use your favorite store-bought marinara sauce (I love Rao’s) or even spicy Italian sausage if you want a kick of heat. If you don’t have fusilli on hand, similarly shaped pasta like rotini and gemelli should work beautifully here.
It’s easy, fast, and so so convenient. And I don’t even mind the sneaked-in greens. I actually always throw in a little extra kale than what the recipe calls for to get my greens in for the day!
One Pot Sausage Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casing removed
- 1 cup diced sweet onion
- 2 cups marinara sauce
- 2 cups chicken stock
- 8 ounces fusilli pasta
- 1 yellow bell pepper, chopped
- 4 cups torn kale
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- ¼ cup torn basil leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in marinara sauce, chicken stock, pasta, bell pepper, kale, garlic, Italian seasoning and crushed red pepper flakes; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes. Stir in Parmesan.
- Serve immediately, garnished with basil, if desired.
Did you make this recipe?
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Could you replace the kale with spinach?
Made this for my picky husband and teenage son, big hit! Only bummer is that we didn’t have leftovers! Cooking the pasta in the sauce/broth makes the dish have a tasty, creamy consistency. This is going on weeknight rotation!
Love Love this recipe! So yummy & soooo easy!
Great meal to drop to a friend in need as well
Quick, easy, budget friendly, and delicious. We were really impressed by this meal, made exactly as written. Thanks for another keeper!
This dish was excellent for our family of 5. I doubled the recipe and had to make some adjustments as I read the recipe wrong when putting together my shopping list. To take advantage of what I had readily available I did the following: (1) 1 lb box of Rigatoni, (1) Lb sweet Italian sausage and (1) lb ground beef, and substituted baby spinach for the kale. My 3 young (under 5) kiddos loved it! I look forward to trying again following the original recipe – but great to know I could make a few substitutes and still have a winner!
I think I will try this with breakfast sausage because we are not a fan of italian sausage.
So good and easy to make! Family loved it! Because the ingredients I had were a bit bigger portions, (12oz bag of noodles and 1.25 lb of Italian sausage), I added an extra cup of marinara and a small can of fire roasted diced tomatoes and it came out perfectly.
Yummy and easy! I made it vegetarian with Gimme Lean “sausage” and my favorite meatless “chicken” broth. Also used whole wheat pasta, which worked great. Thanks for yet another keeper. :o)
This dinner is SO GOOD and it was so easy to make! My whole family loved it!
Easy and absolutely damn delicious. Didn’t change a thing from the recipe
Made it exactly as written and it was excellent! Kids loved it. I am normally not a “pasta” person, but I really enjoyed it and had leftovers for lunch. Super easy. (I actually made it all in the instant pot)
Made this last night and the two of us really enjoyed the flavors! My jar of marinara was a 3 cup, but the dish was not too liquid at all. I gave a 12 minute cook time with a 10 minute rest so the meal wasn’t right off the heat. I definitely will make this one again!
I did make a few additions to this recipe…I used a red bell pepper instead of an orange one, a 28oz jar of Rao’s marinara sauce instead of 2 cups and added a splash of red wine. Yummy!
I don’t normally post comments. But this time I have to. This recipe was outstanding. My husband and I loved it and ate the left overs the next day. We both agreed that we could eat this every week. Great recipe, super simple to make and definitely a keeper!
I did make a few additions to this recipe…I used a red bell pepper instead of an orange one, a 28oz jar of Rao’s marinara sauce instead of 2 cups and added a splash of red wine. Yummy!
Family loved it! It’s a keeper!delicious!
Love the idea of one pot dinner. The pasta took longer to cook and I ended up adding more broth, red sauce and even a can of diced tomatoes. There needed to be more liquid to cook pasta. The flavor was good and my family enjoyed it. Instead of kale, I used spinach, as that is what I had in the fridge !
Made this tonight for my family. It was a hit! We used Barilla chickpea pasta for a gluten free meal. It came out great. Will definitely make this again.
Is it possible to substitute spinach for the kale?
Not a fan of kale
Yes, of course!