Pin Last Tuesday, I stood in my kitchen staring at a pound of sausage and half a box of penne, too tired to think. The skillet was already on the stove. I tossed everything in, let it bubble, and twenty minutes later I was scraping the bottom of the pan with a piece of bread. Sometimes the best meals happen when you stop trying so hard.
I made this for my neighbor after she had surgery, and she texted me at midnight asking for the recipe. She said it reminded her of something her grandmother used to make, which felt like the highest compliment. I brought it over in a glass container and she returned it empty two days later with a thank you note tucked inside.
Ingredients
- Italian sausage: The casings peel off easily if you run them under cold water first, and browning the meat properly builds the flavor base for everything else.
- Yellow onion: I chop mine finer than I think I need to because it melts into the sauce and sweetens the whole dish.
- Garlic: Mince it right before it goes in the pan so the oils stay sharp and fragrant.
- Canned diced tomatoes: I use the kind with basil already in the can, and I never drain them because that juice is pure gold.
- Baby spinach: It wilts down to almost nothing, but it makes me feel like Im sneaking vegetables into dinner without anyone noticing.
- Short pasta: Rigatoni holds onto the sauce better than penne, but honestly whatever you have in the cupboard works.
- Chicken broth: Low sodium is key because the sausage and Parmesan bring plenty of salt on their own.
- Heavy cream: Just a splash turns this from a tomato pasta into something that coats your spoon.
- Parmesan cheese: Grate it yourself if you can, the pre shredded stuff doesnt melt the same way.
- Olive oil: I use enough to coat the bottom of the pan so the sausage doesnt stick while it browns.
- Italian herbs: Dried oregano and basil do the job, but if you have fresh basil, tear some over the top at the end.
- Crushed red pepper flakes: I add them even when I say I wont because I like the little kick on the back of my tongue.
Instructions
- Brown the sausage:
- Heat the oil until it shimmers, then crumble in the sausage and let it sit for a minute before stirring so it gets those dark, crispy edges. Break it into bite sized pieces as it cooks.
- Soften the aromatics:
- Toss in the onion and let it cook until it starts to turn golden at the edges, then add the garlic and stir for just a minute until your kitchen smells like an Italian restaurant.
- Add the tomatoes and seasonings:
- Pour in the tomatoes with all their juices, sprinkle in the herbs and red pepper, and stir everything together. The tomatoes will start to break down and coat the sausage.
- Simmer with the pasta:
- Add the uncooked pasta and pour in the broth, making sure the pasta is mostly submerged. Bring it to a boil, then lower the heat, cover it, and let it cook for about 12 minutes, stirring every few minutes so nothing sticks.
- Finish with cream and cheese:
- When the pasta is tender and the liquid has thickened, stir in the cream and Parmesan until everything is glossy. Add the spinach and let it wilt into the sauce for a couple of minutes.
- Season and serve:
- Taste it and add salt and pepper as needed, then serve it straight from the pan with extra Parmesan on top.
Pin My son, who claims he doesnt like tomatoes, ate two bowls of this and asked if we could have it again on Friday. I didnt tell him about the spinach. Some secrets are worth keeping.
What to Serve It With
A simple green salad with lemon vinaigrette cuts through the richness, and crusty bread is non negotiable for mopping up the sauce. I once served this with garlic bread and it disappeared faster than the pasta.
How to Store and Reheat
Let it cool completely, then store it in an airtight container in the fridge for up to three days. Reheat it gently on the stovetop with a splash of broth or water to loosen the sauce, because microwaving it can make the pasta rubbery.
Ways to Make It Your Own
Swap the sausage for ground turkey if you want something lighter, or throw in sliced mushrooms and bell peppers with the onions for extra vegetables. I sometimes add a handful of fresh basil at the end, and once I stirred in a spoonful of tomato paste for a deeper, richer flavor.
- Use spicy sausage if you want more heat, or mild if youre feeding kids.
- Try gluten free pasta and it works just as well, though it may need an extra minute or two to cook.
- A splash of white wine added with the tomatoes makes it taste fancier than it really is.
Pin This is the kind of dinner that makes you feel like you have your life together, even if you dont. Serve it hot, eat it with someone you love, and save room for seconds.
Recipe FAQ
- → Can I use gluten-free pasta for this dish?
Yes, substituting gluten-free pasta works well and keeps the dish suitable for gluten-sensitive diets without compromising flavor.
- → How spicy is the Italian sausage used here?
The sausage can range from mild to spicy. Choose according to your heat preference, or omit the crushed red pepper for mildness.
- → What pasta shapes work best in this one-pot dish?
Short pasta types like penne, rigatoni, or fusilli are ideal as they cook evenly and hold the sauce well.
- → Can I add vegetables to enhance flavor and nutrition?
Yes, additions like baby spinach, mushrooms, or bell peppers complement the sausage and tomatoes, enhancing both taste and nutrients.
- → How do I know when the pasta is perfectly cooked?
Cook until the pasta is al dente, usually 12-15 minutes simmering uncovered, stirring occasionally to prevent sticking.
- → What can I serve alongside this dish?
Pair it with a light Italian red wine like Chianti or a simple green salad for a well-rounded meal.